For those who love the earthy, spiciness of the traditional Indian dish Chana Masala that includes chickpeas, you then’ll actually get pleasure from this simple recipe for Edamame Masala with Brown Rice that includes edamame—nutrient-rich, inexperienced soy beans. This recipe is tremendous simple to make up in simply over half-hour, plus it’s a simple meal in a single. Simply cook dinner up your brown rice, and whereas it’s steaming simmer collectively onions, garlic, ginger, spices, canned tomatoes, and frozen edamame. And presto—dinner is prepared! This recipe is vegan, gluten-free, added sugar-free, and may simply be made oil-free and salt-free by leaving out these substances. Nevertheless it’s not shy on taste, that’s for positive! Filled with protein, veggies, fiber, and spices, it’s a health-protective meal you may really feel actually good about. I like to serve this recipe with my Kachumber Salad as the right aspect. With principally shelf secure substances, this recipe is budget-friendly, family-friendly and ideal for meal prep. Combine collectively a batch and benefit from the leftovers all week lengthy! Although I actually adore conventional Indian foodways, I’m not an official skilled. Try my good friend and colleague, Vandana Sheth, who’s a genius at genuine Indian cooking and traditions.
Watch me make this recipe in my Plant-Powered Stay Cooking Present here.
Try the video on easy methods to make this recipe here.
Description
This wholesome, scrumptious, vegan, gluten-free recipe for Edamame Masala with Brown Rice might be ready in simply over half-hour primarily based on many shelf-stable, nutritious substances.
- 1 1/2 cups brown rice (resembling basmati rice or medium grain brown rice), raw
- 3 cups water
- 1 ½ tablespoons vegetable oil
- 1 onion, diced
- 1 small (or 1/2 giant) inexperienced chili, finely diced
- 1 tablespoon grated recent ginger
- 4 cloves minced recent garlic
- 1 tablespoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon floor mustard
- 1 teaspoon floor turmeric
- ½ teaspoon sea salt (optionally available)
- ½ teaspoon black pepper
- 1 14-ounce can diced tomatoes, with liquid
- 1 14-ounce can tomato sauce
- ½ cup finely chopped recent cilantro (reserve some for garnish)
- 1 (12-ounce) bundle frozen shelled edamame
- 2 teaspoons garam masala
- 1 lemon, juiced
- Prepare dinner brown rice in water, in keeping with bundle instructions, till tender.
- In the meantime, warmth oil in a large skillet and add onion, chilies, ginger, garlic, cumin, coriander, mustard, turmeric, salt (if utilizing), and black pepper, sautéing for 9 minutes, stirring continuously.
- Add canned tomatoes and tomato sauce, and mash any giant chunks with a wood spoon to interrupt aside.
- Add cilantro and edamame, stirring effectively to mix.
- Cowl with a lid and cook dinner for about 20 minutes, till greens are tender and combination is thickened.
- Add garam masala and lemon juice, mixing effectively.
- Serve over cooked brown rice.
Notes
InstantPot Instructions: For steps 2-6, add all substances in these steps to the On the spot Pot and push the “Bean/Chili” setting. Serve with cooked brown rice. Observe: You should use the rack and cook dinner the rice in a separate container above the edamame masala.
Slow cooker Instructions: For steps 2-6, add all substances in these steps to the Gradual cooker. Prepare dinner in keeping with producer’s instructions. Serve with cooked brown rice.
- Prep Time: 10 minutes
- Prepare dinner Time: 35 minutes
- Class: Entree
- Delicacies: American, Indian
Diet
- Serving Measurement: 1 serving
- Energy: 331
- Sugar: 3 g
- Sodium: 181 mg
- Fats: 8 g
- Saturated Fats: 1 g
- Carbohydrates: 58 g
- Fiber: 7 g
- Protein: 12 g
Key phrases: vegan entree, vegan edamame recipe, masala recipe
For different traditional Indian-style recipes, try a few of my favorites:
Creamy Chickpea Curry
Masala-Spiced Potatoes
Curried Yellow Lentil Stew
Kachumber (Cucumber) Salad
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