dinner recipe · #03396
Curried Cauliflower Pea Turmeric Edamame Stew
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 63 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 10
Prep18 min
Cook45 min
Inactive0 min
Total63 min
Ingredients
- 16 ozEdamame
- 4 cupsVegetable Broth
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspOlive Oil
- 6 ozWatercress
- 10 ozCauliflower
- 8 ozGreen Peas
- 1 tspTurmeric
- 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 Cauliflower, Green Peas, Turmeric.
- Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Garlic, Watercress, and Cauliflower, Green Peas, Turmeric with the Table Salt for 6 minutes.
- Add the Edamame and Vegetable Broth. Bring to a gentle boil, reduce the heat, and simmer for about 39 minutes until the vegetables and any grain are tender and the stew is thickened.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 13.3 g
- Carbohydrates
- 19.2 g
- Fat
- 6.6 g
- Fiber
- 7.8 g
- Sodium
- 759.7 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.