dinner recipe · #03100
Butternut Cinnamon Curry Edamame Curry
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 46 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 10
Prep18 min
Cook28 min
Inactive0 min
Total46 min
Ingredients
- 14 ozEdamame
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspVegetable Oil
- 6 ozWatercress
- 1½ cupsTomato Sauce
- 10 ozButternut Squash
- 1 tbspCurry Powder
- ½ tspCinnamon
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Thaw the Edamame if frozen and pat it dry. Chop the Yellow Onion, mince the Garlic, cut the Watercress into bite-size pieces, and prepare the Tomato Sauce, Butternut Squash, Curry Powder, Cinnamon.
- Heat the Vegetable Oil in a pot. Cook the Yellow Onion, Garlic, and Watercress for 5 minutes, then add the Tomato Sauce, Butternut Squash, Curry Powder, Cinnamon and Table Salt.
- Stir in the Edamame and simmer the curry gently for about 23 minutes until the vegetables are tender and the sauce coats the Edamame.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 15.3 g
- Carbohydrates
- 27.5 g
- Fat
- 9.2 g
- Fiber
- 9.9 g
- Sodium
- 473.9 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.