Curried Peppers and Edamame

Curried Peppers and Edamame

Serve this elegant skillet dinner made using jasmine rice, assorted bell peppers, soybeans, cashews and coconut milk – ready in just 20 minutes! Perfect if you love Indian cuisine.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

2/3
cup uncooked jasmine rice
1
cup water
4
cloves garlic or 1/2 teaspoon garlic powder
2
medium bell peppers (red, yellow, orange or mixture)
1
medium onion
1
tablespoon vegetable oil
1
tablespoon curry powder
1
bag (12 oz) frozen shelled edamame (green) soybeans
1/2
teaspoon salt
1/4
cup water
1
can (14 oz) unsweetened coconut milk (not cream of coconut)
Chopped fresh cilantro or parsley, if desired
1/2
cup salted roasted cashews
  1. In a 2-quart saucepan, heat the rice and 1 cup water to boiling over high heat. Reduce heat to medium. Cover with lid; simmer 15 to 20 minutes or until the water has been absorbed and the rice is tender. (Keep the lid on the pan until the rice has cooked 15 minutes before checking if the water has been absorbed. The steam of the simmering water is necessary for the rice to cook.)
  2. Meanwhile, peel and finely chop the garlic. Cut each bell pepper in half lengthwise, and cut out seeds and membrane. Cut each half into 1/2-inch strips, then cut the strips crosswise in half to measure 3 cups.
  3. Peel the onion, and cut in half lengthwise. Place each half, cut side down, on cutting board; cut lengthwise into thirds, then cut crosswise into thirds to make about 1-inch chunks.
  4. In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the curry powder; cook 1 minute, stirring constantly to prevent scorching and to develop the flavor. Stir in the garlic, bell peppers, onion, edamame, salt and 1/4 cup water (add water last so it doesn't spatter). Cook 2 minutes, stirring frequently and scraping bottom of skillet to mix curry powder with vegetables. Cover with lid; cook about 4 minutes longer or until vegetables are tender.
  5. Open the can of coconut milk, and stir the milk with a fork or wire whisk until it is smooth and creamy. Measure 1 cup coconut milk, and stir into vegetable mixture. Reduce heat to medium-low. Simmer uncovered about 2 minutes, stirring occasionally, until hot. Pour remaining coconut milk into storage container; cover and refrigerate for another use.
  6. Serve over rice and sprinkle with cilantro and cashews.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Curried Peppers and Peas:
Substitute 1 box (9 oz) frozen green peas for the edamame.
Cook's Tips
It is best to use regular coconut milk, rather than reduced-fat (lite), because the sauce will be tastier and creamier. Look for canned coconut milk in the Asian foods aisle.
Cook's Tips
Edamame is the Japanese name for green, or unripened, soybeans. These bright green beans are rich in protein. You’ll find bags of frozen shelled edamame in the frozen vegetable section.
Cook's Tips
You can substitute 1 bag (1 pound) frozen bell pepper and onion stir-fry for the fresh bell peppers and onion. Omit the 1/4 cup water.
Cutting Bell Pepper Pieces
Cut bell pepper lengthwise into 1/2-inch strips, then cut strips crosswise in half.
Cutting Onion into Pieces
Place onion half, cut side down, on cutting board. Cut lengthwise and crosswise into 9 pieces. Separate each piece into individual pieces.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 550
    • (Calories from Fat 250),
  • Total Fat 27g
    • (Saturated Fat 12g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 50mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 8g,
    • Sugars 10g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.