Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Edamame and green peas in a quick, gently spiced onion and tomato masala.
Equipment: Large frying pan
Measures and names
Ingredients
- 450 g frozen shelled edamame beans
- 100 g frozen peas
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 1 x 400g tin chopped tomatoes
- 1 tsp garam masala
- Salt
- 1 small handful of fresh coriander (cilantro), chopped
- Lemon wedges, to serve
Method
- Heat the oil in a large frying pan, add the cumin seeds for 30 seconds, then the onion, and cook for 5 minutes.
- Add the garlic, ginger and chilli for 1 minute, then the ground coriander, chilli powder and turmeric for 30 seconds.
- Add the tomatoes and 100 ml water and simmer for 5 minutes.
- Add the edamame and peas straight from the freezer, season with salt and simmer for 6–7 minutes until tender.
- Stir in the garam masala, scatter with coriander and serve with lemon wedges.
Swaps and tips
Edamame are young soya beans, and much higher in protein than garden peas. Most supermarkets sell them frozen and shelled. Keeps for 3 days in the fridge.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 29 g | 18 g | 21 g | 469 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
