Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Edamame beans in a smooth, garlicky spinach sauce with cumin, ginger and green chilli.
Equipment: Large frying pan, stick blender
Measures and names
Ingredients
- 450 g frozen shelled edamame beans
- 300 g spinach, washed
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp garam masala
- Salt
- A squeeze of lemon
Method
- Cook the edamame in boiling water for 3 minutes, then drain.
- Heat the oil in a large frying pan, add the cumin seeds for 30 seconds, then the onion, and cook for 4 minutes. Add the garlic, ginger and chilli for 1 minute, then the coriander and turmeric.
- Add the spinach a handful at a time with 4 tbsp water, stirring until it has all wilted.
- Blend the spinach mixture roughly with a stick blender, then stir in the edamame, garam masala and salt and simmer for 2 minutes.
- Finish with a squeeze of lemon and serve.
Swaps and tips
Blend the saag as smooth or as rough as you like. Frozen spinach works well: use 300 g and skip the extra water.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 20 g | 17 g | 21 g | 429 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
