Curry Fried Edamame with Tomatoes

Edamame are young soybeans. In Japanese texts they were mentioned for the first time in AD 1275 when the Bhuddist saint Nichiren Shounin sent a thank you note to a devotee who sent him edamame beans. Should you be interested in the history of edamame, there is a whole book (free download!) available from the SoyInfoCenter.

In Japan edamame (枝豆) refers mainly to the boiled and salted pods

http://en.wikipedia.org/wiki/Edamame

but outside East Asia, the unripe beans are sold shelled and cooked in packets or cans.

I adjusted the 'curry fried edamame with tomatoes' recipe after a Japanese recipe (which I can't find anymore, it was probably taken from the cookpad site).


Curry Fried Edamame with Tomatoes

Ingredients:

a piece of ginger (ca. 2-3 cm)
1 bunch of green onions, sliced
4 tomatoes, quartered (if large cut into 6 or even 8 pieces)
1 packet edamame beans
1 teaspoon cumin seeds
1 teaspoon garam masala (next time I will use sweet curry)
1/2 teaspoon coriander
1/2 teaspoon turmeric
salt and pepper to taste
olive oil for frying

What to do

Heat the olive oil in a frying pan and add cumin seeds and ginger until fragrant. Add the green onions

and fry until they become slightly tender.

Add the tomato pieces and sauté until they start to soften.

Add the strained edamame beans and heat through. Add the spices and season to taste.

Serve on toasted bread.

We had it for a yummy and quick brunch. And because it was really done so fast and yet very tasty I am sending this recipe to Vardhini's  'Dish it Out' - event.

The ingredients for November are soy and tomatoes. There are lots of delicious recipes posted for this event, so please check it out.

I am also sending it to Smita's The Healthy Cooking Challenge which this month is hosted by Kavi with the theme: Healthy Lunch.