| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 12g | 8g | 32g |
| sugars | fibre | protein | salt |
| 6g | 10g | 18g | 0.7g |
As a Louisiana native with a French lineage, my taste buds have been attuned to the harmony of bold and refined flavors. One such recipe that celebrates this fine balance is the Soybean and Vegetable Curry. This dish is a beautiful fusion of delicate vegetables stewed in a blend of aromatic spices, resulting in a curry that warms the heart and nourishes the body.
A Love for Fusion: Marrying soybeans with vegetables
The Soybean and Vegetable Curry is a recipe that truly highlights the versatility and cohesiveness of different ingredients. The unlikely marriage of soybeans, which have a subtle sweetness, with the myriad of vegetables, each with distinct flavors, creates a symphony in a dish that’s appealing not only to taste but also to health. Soybeans are a great source of complete protein, fiber, and essential vitamins, while the mixed vegetables contribute to a daily dose of vitamins, minerals, and antioxidants. Here is an article that highlights the many wonderful benefits of soybeans.
Curry and Its Rich Flavor Profile
What truly brings this dish together is the opulent yellow curry. Integrated into this hearty recipe, curry transforms an oft-neglected legume and everyday vegetables into a splendid dish. The curry, along with freshly minced ginger and garlic, adds an audacious character to a seemingly simple soybean and vegetable blend. Not only is it packed with robust flavors but its primary ingredients – turmeric and curry powder – have medicinal properties that help in boosting immunity and reducing inflammation. Here’s a detailed article on the health benefits of curcumin, an active ingredient in turmeric.
The choice of beans isn’t where the fusion ends – pairing this delicious curry with steamed rice, and finishing it off with a hint of lemon juice and fresh cilantro catapults this dish to international culinary heights. This delightful recipe is similar to an Indian vegetable curry or a Thai vegetable curry but retains a distinct identity with the addition of soybeans.
The Soybean and Vegetable Curry not only stands out as a unique main dish but can also be paired with an array of side dishes. Consider a simple salad, or a bowl of tangy raita, or even some warm naan bread. The possibilities are endless, and with each pairing, this versatile curry presents a new side of its personality.
I hope you’ll relish this harmonious fusion of ingredients as much as I have enjoyed creating and adapting it to my style. Happy cooking!
What You’ll Need
- 2 cups of soybeans
- 2 cups of mixed vegetables (carrots, green peas, bell peppers)
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric powder
- 1 can of coconut milk
- 2 tablespoons of vegetable oil
- Salt to taste
- Pepper to taste
- 2 cups of vegetable broth
- 1 tablespoon of lemon juice
- Steamed rice to serve
- Fresh cilantro for garnish
Method
Step One
Firstly, wash the soybeans and soak them overnight or at least for 8-10 hours. After they’ve soaked, drain and set aside.
Step Two
Next, heat the vegetable oil in a large pan over medium heat. Once the oil is hot, add the chopped onion, minced garlic and minced ginger. Stir well and cook until the onions are brown and the garlic and ginger are fragrant.
Step Three
Add the curry powder and turmeric to the pan and stir well. Cook for another 2-3 minutes to roast the spices and enhance their flavors.
Step Four
Now, add the soaked soybeans and the mixed vegetables to the pan. Stir well to coat the soybeans and vegetables in the spice mixture. Sauté for about 5-7 minutes until the soybeans and vegetables are well cooked.
Step Five
Pour in the coconut milk and vegetable broth into the pan. Mix thoroughly and adjust the heat to low. Allow the curry to simmer for 20-30 minutes, stirring occasionally.
Step Six
Add salt and pepper to your liking to the curry. Squeeze in the lemon juice to add some tanginess to the dish. Stir well and cook for another 5 minutes for the flavors to blend together.
Step Seven
Finally, serve your delicious Soybean and Vegetable Curry over steamed rice. Garnish with fresh cilantro leaves on top for a refreshing touch. Enjoy!
