Edamame in Tangy South Indian Curry OR USE FAVA BEAN

veganricha.com

Eileen smiles

2 teaspoons safflower or any neutral oil

1 teaspoon black mustard seeds

¼ teaspoon ( 0.25 teaspoon) fennel seeds

¼ teaspoon ( 0.25 teaspoon) fenugreek seeds

1 teaspoon urad dal split black gram, or use petite yellow lentils

10 curry leaves coarsely chopped

Pinch asafetida omit to make gluten-free

½ cup ( 7 g) chopped red onion or pearl onions

4 cloves garlic chopped

2 medium tomatoes chopped (1 ½ cups)

1 teaspoon sambhar powder or use 2 teaspoons ground coriander *

1 teaspoon tamarind paste concentrate

¾ teaspoon ( 0.75 teaspoon) cayenne or to taste

1 ½ cups ( 232.5 g) edamame fresh or thawed if frozen, or other fresh or cooked beans like fava beans, butter beans, or lima beans

¾ cup ( 169.5 ml) coconut milk canned or culinary

1 cup ( 250 ml) or more water

¾ teaspoon ( 0.75 teaspoon) salt or to taste

Directions at veganricha.com

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