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Curried Peppers and Edamame
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Prep Time:
20 minutes
Total Time:
20 minutes
Whip up a quick and delicious Indian-inspired skillet using jasmine rice, bell peppers, soybeans, cashews, and coconut milk. Ready in just 20 minutes for a flavorful and elegant dinner.
Ingredients:
  • 2/3 cup uncooked jasmine rice
  • 1 cup water
  • 4 cloves garlic or 1/2 teaspoon garlic powder
  • 2 medium bell peppers (red, yellow, orange or mixture)
  • 1 medium onion
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder
  • 1 bag (12 oz) frozen shelled edamame (green) soybeans
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 can (14 oz) unsweetened coconut milk (not cream of coconut)
  • Chopped fresh cilantro or parsley, if desired
  • 1/2 cup salted roasted cashews
Instructions:
  • In a 2-quart saucepan, bring 1 cup of water and rice to a boil over high heat. Reduce heat to medium, cover, and simmer for 15 to 20 minutes until the water is absorbed and rice is tender. (Do not remove the lid for 15 minutes to ensure proper cooking in the steam.)
  • Peel and finely chop the garlic. Halve each bell pepper lengthwise, remove seeds and membrane, then slice each half into 1/2-inch strips and cut the strips crosswise into halves to make 3 cups.
  • Peel the onion, cut it in half lengthwise, place each half cut side down, and slice lengthwise into thirds. Then, chop crosswise into thirds to create approximately 1-inch chunks.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Add curry powder and cook for 1 minute, stirring constantly to enhance flavor. Add garlic, bell peppers, onion, edamame, salt, and 1/4 cup water (pour water in last to prevent splattering). Cook for 2 minutes, stirring frequently. Cover with a lid and cook for an additional 4 minutes, or until vegetables are tender, while scraping to mix curry powder with the vegetables.
  • 1. Crack open the can of coconut milk and whisk it until luxuriously smooth. 2. Measure out 1 cup of coconut milk and blend it into the vegetable mixture. 3. Lower the heat to medium-low and let it simmer uncovered for roughly 2 minutes until heated through, stirring occasionally. 4. Store any leftover coconut milk in a covered container in the refrigerator for later use.
  • Plate over fluffy white rice and garnish generously with fresh cilantro and crunchy cashews.

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