In the past couple of year, non GM soy beans grown in the U.K are beginning to appear at some supermarkets and greengrocers. However, those that are available fresh are often sold at a premium, either because the product is marketed as the new super food or a new celebrity diet food fad. Regardless, I was still curious to try soy beans, so I picked up a packet in the frozen food aisle at the supermarket. D looked at me and said 'you better make sure you use them all'. Well I am pleased to say that the packet is now officially empty. I've managed to make four different dishes from the packet: sesame soba noodles; yellow curry cabbage with mushrooms; vegan Vancouver Japadog-Style Hot Dogs (still to be typed up and posted); and finally these Spicy Edamame.
I bookmarked this recipe from Torwens blog last month for a couple of reasons, the first it was another recipe to use up the edamame beans in my freezer, secondly it looked quite good to me. He also showcased this dish as being healthy, something I am lazy at - so I thought why not give it a try?!. It was rather good, we had it for brunch this morning over toasted bread. These spicy edamame beans with tomatoes, gives 'beans on toast' a new meaning.
Torwen calls his dish Curry Fried Edamame with Tomatoes. I've made some minor tweaks only because I had no spring onions in my fridge. Also the garam masala I have contains cumin and coriander seeds, so I omitted these from my recipe. As for the fresh tomatoes I used tinned tomatoes. Therefore, I think its somewhat poetic that I am sharing this dish with Jacqueline at Tinned Tomatoes who is hosting Decembers edition of Bookmarked Recipes: a monthly blog event initiated by Ruth of Ruth's Kitchen Experiments; as well as Kiran at Sumadhura who is hosting this months My Legume Love Affair #42, a popular bean-centric event created by Susan of The Well Seasoned Cook.
1 tablespoon olive oil
4 shallots, sliced
1 teaspoon garam masala
½ teaspoon chilli flakes
½ teaspoon turmeric
1 piece of fresh ginger, grated
200g tinned tomatoes
200g edamame beans (fresh or frozen)
salt to taste
Method Heat the olive oil in a wide pan and the shallots, sauté until tender. Then stir in the spices and ginger until fragrant. Add the tomatoes and cook on medium heat until thickened, then stir in the edamame beans to heat through and cook until tender. Serve immediately over rice or crusty or toasted bread.