This easy appetizer or side dish puts an Indian twist on edamame by incorporating traditional spices like curry powder, cinnamon, and coriander. You can leave out the cayenne pepper if you would prefer a milder taste. Or, if you prefer a little more heat, stir in ground red pepper along with the other spices. You can find edamame in the freezer section, both shelled and unshelled. Pick up shelled for this recipe to make quick work of preparing this snack. Since frozen edamame is already cooked, it just needs a few minutes to reheat. You can serve this hot, at room temperature, or chilled.
1⅓ cup(s), frozen
1½ tsp, or less to taste
- Place a small saucepan filled with water over high heat. Add edamame to pan and bring to a boil; boil for 3 minutes and drain. Place edamame in a serving bowl and set aside. (Or cook a 16 ounce bag of edamame in a medium saucepan and make the Mexican and Japanese varieties of these as well.)
- To make seasoning, mix together curry powder, salt, ground coriander, ground cinnamon and cayenne pepper in a cup; toss with edamame until well coated. Yields about 1/3 cup per serving.
Try our Mexican and Japanese varieties, too.