Once there was a Sun

Edamame Curry


Oh Springtime where did you go???  It was nice and warm there for a hot moment, a new record was actually set in the “right” direction.  Now however it is wet and cold which just makes me cranky.  The only thing good about the weather is it’s giving me more opportunities to mess around with curry recipes.  I know that curries can also be done when it’s warm outside but there is something comforting about a hot and spicy bowl of curry.  The experience has been intensified by the fresh Naan bread that is now available at Wegmans.  I got the idea for this recipe from my mom’s Cooking Light magazine, and after some tweaking I found the right combination for my household.  Just a warning that this recipe does have a kick to it so it might be best to add the curry powder in 1/2 tbsp increments in order to avoid damaging taste buds.

1 tbsp veg. oil
1 onion, chopped
2 Pink Lady Apples, cored and diced
1 tbsp whole wheat flour
2 tbsp curry powder
3 garlic cloves, minced
2 cups veg. broth
2 tbsp half & half
4 cups Cauliflower floret
1 lb frozen shelled edamame

1. Heat a large dutch oven over medium heat.  Add oil and coat the pan well.  Add the onion and cook about 7 minutes, until the onion is tender, stirring frequently.  Add the apple and cook 5 minutes, again stirring frequently to prevent sticking.  Add the flour, curry, and garlic and stir well for 1 minute. 
2. Pour in the broth and bring to a quick boil before reducing heat and simmering for 5 minutes.  Add the half & half and stir in before adding the cauliflower and edamame.  Cover and cook 10minutes, until the cauliflower is tender.

This goes great over rice, and if you are able to get some fresh Naan or Roti or any other fresh Indian bread go for it!  The smell of this curry is just amazing and even if it’s not 100% authentic it’s the perfect pick-me-up on a rainy day.  

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