Edamame and Mixed Vegetable Kurma
There are so many different kinds of kurma I make, but this edamame kurma is by far my new favorite of them all! The buttery edamame beans add a delicious meaty texture to the dish, while the caramelized onions add so much depth and character. The coconut is an added bonus which makes the dish a comfort food! This would be a delicious add to your Plant Based Whole30!
25 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 264 |
| Fat: | 15 g |
| Carbohydrates: | 23 g |
| Protein: | 10 g |
| Cholesterol: | 0 g |
| Sodium: | 868 mg |
| Fiber: | 9 g |
| Sugars: | 3 g |
| Calculated per serving. | |
by Masala Paleo
Serves: 4
Ingredients
- 2 cups2 cups2 cups Edamame (soybeans), frozen
- 1 whole1 whole1 whole White Potatoes, diced
- 1 whole1 whole1 whole Onion, Sliced lengthwise
- 1 whole1 whole1 whole Tomato, diced
- 1 tsp1 tsp1 tsp Ginger Root, chopped finely
- 1 tsp1 tsp1 tsp Garlic, chopped
- 1 whole1 whole1 whole Carrots, diced
- 1 cup1 cup1 cup Green Beans, chopped
- 0.5 whole0.5 whole0.5 whole Lemon, juiced
- 1.5 tsp1.5 tsp1.5 tsp Salt
- 1 Tbsp1 Tbsp1 Tbsp Cilantro, chopped
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 0.5 cup0.5 cup0.5 cup Coconut Meat, or shredded coconut
- .5 Tbsp.5 Tbsp.5 Tbsp Fennel Seed
- 1 tsp1 tsp1 tsp Chili Powder
- 1 tsp1 tsp1 tsp Turmeric Powder
- 2 whole2 whole2 whole Bay Leaf
- 1 whole1 whole1 whole Whole Cinnamon Stick
- 4 whole4 whole4 whole Whole Cloves
- 4 whole4 whole4 whole Cardamom Pods (whole pods)
- .5 Tbsp.5 Tbsp.5 Tbsp Fennel Seed
Grind these into a paste
Spices
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Set the Instant pot on sauté mode
- Add the oil and once it heats up, throw in the bay leaves, cinnamon, cardamom, fennel, and cloves
- Add the onions and sauté till they turn slightly brown. The caramelization adds an amazing flavor to the whole dish
- Thereafter, add the chopped ginger and garlic and sauté for a couple of minutes
- Stir in the tomatoes and sauté for a minute
- Now add all your vegetables – carrot, beans, potatoes and edamame beans
- Add the turmeric, chili powder and salt and give it all a good mix
- Pour in 2 cups of water followed by the ground coconut paste on top. Don’t stir this
- Close the lid, set the Instant pot on manual pressure cook mode and set the timer for 7 minutes
- Open once all the pressure is released
- Garnish with chopped cilantro and the juice of half the lemon
- The delicious kurma can be had with a steaming bowl of sauteed cumin cauli rice for Plant Based whole30 or a bowl of rice for a gluten free option.
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