One-Pot Edamame Curry

An easy, spicy, creamy and one-pot curry for weeknights. This delicious Edamame Coconut Curry comes together in 20 minutes and it has the wholesome protein of crunchy soy beans, freshness and color from bell peppers and silkiness and sweetness from coconut milk. On top goes a sprinkling of garam masala.

This spicy and easy Indian style Edamame Curry takes no more than 20 minutes to put together on a weeknight. It is full of flavor and freshness, and it’s guaranteed to be an everybody-pleaser.

Although edamame beans, or fresh soy beans, are not a traditional ingredient in Indian cooking, their nutty taste makes them swimmingly suitable for sauces with predominantly Indian flavors.

Also, unlike dry beans that need to be cooked until tender, fresh edamame beans can be allowed to retain their toothsome character in a curry, adding a rather pleasing pop of texture to the dish. This makes it, in my experience, kid-friendly. Or at least Jay-friendly. ūüėČ

You can make this edamame curry with a minimal amount of chopping. Mince an onion and all you have left to do is cut open a bag of frozen edamame and a bag of frozen veggies. Oh, and open a can of coconut milk. It doesn’t get any easier.

The garam masala (you can use store-bought although I strongly recommend making this garam masala recipe I just shared with you) adds so much flavor to this curry, with spicy, lemony and fruity notes.

Try it today, or the next time you’re looking to make dinner in a hurry. You’ll come away feeling like a star because this is not just delicious and gorgeous food–it’s incredibly healthy as well.

What you’ll love about this Indian Edamame Curry

  • It’s creamy.
  • It’s spicy but not overwhelmingly so.
  • It’s easy.
  • It’s one-pot.
  • It healthy, with protein from the edamame and the bell peppers.
  • It’s easy to tweak and adjust to veggies you have on hand.
  • It’s a crowd pleaser.

Ingredient list

  • Vegetable oil
  • Black mustard seeds
  • Onion
  • Curry leaves
  • Ginger garlic paste
  • Turmeric
  • Cayenne¬†(if the garam masala you’re using doesn’t have red chili peppers added)
  • Edamame¬†(shelled, frozen)
  • Mixed veggies¬†(I used frozen and chopped multicolored bell peppers. Look above for other veggie suggestions)
  • Canne coconut milk¬†(full fat)
  • Cilantro
  • Salt
  • Garam masala


Calories: 256kcal | Carbohydrates: 17g | Protein: 10g | Fat: 18g | Saturated Fat: 14g | Trans Fat: 1g | Sodium: 40mg | Potassium: 549mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2949IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 4mg

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