Ingredients:

  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 2 cups frozen shelled edamame
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp tomato paste
  • 1/2 cup vegetable broth
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped
  • 1/4 cup sliced green onions

Instructions:

  1. Heat the oil over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent and softened. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until the fragrance blooms.
  2. Add the turmeric, garam masala, cumin, and cayenne pepper to the pan. Stir constantly for 30–60 seconds to bloom the spices in the oil.
  3. Stir in the tomato paste until well combined, then pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer. Once bubbling, fold in the frozen edamame and simmer for 5–7 minutes until the sauce thickens slightly.
  4. Remove the pan from the heat. Stir in the lime juice. Taste and add more salt if needed. Garnish with fresh cilantro and green onions before serving.