Ingredients:

  • 1 tbsp coconut oil
  • 1 medium (110g) onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 medium (300g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 1 ½ cups (225g) frozen shelled edamame
  • 1 cup (240ml) full-fat coconut milk
  • 1 tbsp (15g) tomato paste
  • 1 tsp (2g) ground turmeric
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) garam masala
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cayenne pepper

Instructions:

  1. Heat the coconut oil in a large heavy-bottomed pot over medium-high heat. Add the cubed potatoes and sauté for 5-7 minutes until the edges are golden-brown.
  2. Stir in the diced onion and cook for another 3 minutes until translucent. Add the garlic and ginger, stirring for 60 seconds until fragrant.
  3. Stir in the tomato paste, turmeric, cumin, garam masala, salt, and cayenne pepper. Toast the spices for 1-2 minutes, stirring constantly to prevent burning, until the oil begins to separate from the paste.
  4. Pour in the coconut milk and stir to scrape up the browned bits (fond) from the bottom of the pot. Lower the heat to medium-low, cover, and simmer for 10-12 minutes until the potatoes are fork-tender.
  5. Stir in the frozen edamame and cook for an additional 3-5 minutes until the beans are heated through and the sauce is velvety.