Beef, cauliflower, and edamame curry

6
5
5
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
Thai curry pastes are made from aromatic herbs, spices, and vegetables and incorporated into dishes as a complex and spicy flavoring. Yellow curry paste is traditionally the mildest, red curry can vary from mild to quite spicy, while green curry paste is typically one of the spiciest styles of Thai curry, but also one of the sweetest. Edamame is the Japanese term for soybeans, a nutritious legume that is low in carbohydrates and high in protein and used to make soy milk, tofu, tempeh, soy sauce, miso, and soybean oil, or sprouted for bean sprouts. Edamame are readily available in the pod or shelled in your grocer's freezer. Serve each portion of this beef and vegetable curry with 1/3 cup cooked brown basmati rice if it suits your plan.

Ingredients

edamame (shelled)

1 cup(s), frozen

uncooked cauliflower

2 pound(s), cut into bite-size pieces

light unsweetened coconut milk

1 cup(s)

water

½ cup(s)

Thai curry paste

4 tsp, red variety

red-wine vinegar

1 Tbsp

all-purpose flour

1 Tbsp

garlic clove(s)

2 medium clove(s)

ginger root

2 tsp, grated peeled fresh

table salt

1 tsp

canola oil

2 tsp

uncooked lean trimmed sirloin beef

½ pound(s), trimmed and thinly sliced

uncooked onion(s)

1 medium, halved and thinly sliced

uncooked bell pepper(s)

1 item(s), small, diced

cilantro

¼ cup(s), chopped fresh

fresh lime(s)

½ item(s), cut into 4 wedges

Instructions

  1. Bring large saucepan of lightly salted water to boil. Add edamame and cauliflower, return to boil, and cook just until crisp-tender, about 3 minutes. Drain.
  2. Whisk together coconut milk, water, curry paste, vinegar, flour, garlic, ginger, and 1/2 teaspoon of salt in medium bowl until smooth.
  3. Heat 1 teaspoon of oil in large skillet over medium-high heat. Sprinkle beef with remaining 1/2 teaspoon salt. Add beef to skillet and cook, stirring often, just until browned, about 2 minutes. Transfer to plate.
  4. Add remaining 1 teaspoon oil to skillet. Add onion and bell pepper and cook, stirring often, until crisp-tender, about 3 minutes.
  5. Rewhisk coconut milk mixture and add to skillet. Add beef and cauliflower mixture and cook, stirring constantly, until sauce comes to boil and thickens, about 1 minute. Sprinkle each serving with cilantro and serve with lime wedges.
  6. Per serving: 1 3/4 cups

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