Hot and spicy curry with edamame

The weather lately has been cold, windy, and rainy…perfect for snuggling up with a blanket on the couch.

Not sure what to make for dinner, I finally settled on a spicy Indian curry.  This warming dish is easy to prepare, and contains no meat.  The long-simmering sauce improves with time, so feel free to put this in the crockpot, while you work, run errands, or do chores outside.

You can adjust the level of spiciness to your own taste.   I went with 2 tablespoons of curry powder, but I like food spicy.

Hot and spicy curry with edamame

2 medium yellow onions, peeled and chopped

2 tablespoons butter or olive oil

6 cloves garlic, minced

1 tablespoon curry powder (add an additional 1 tablespoon for extra heat, if desired)

1/4 cup white flour

1 cup dry white wine

14-ounce can coconut milk (unsweetened)

8 -ounces fresh mushrooms, quartered

2 jalapenos, seeds removed and thinly sliced

salt, pepper

1 cup fresh or frozen edamame, uncooked (or peas)

Freshly prepared hot white rice

Saute the onions in the butter over medium heat, until soft and translucent.  Add the minced garlic, and continue to cook until the garlic is soft.  Stir in the 1 tablespoon curry powder and the 1/4 cup white flour.  Stir until the flour is well incorporated.  Pour in the white wine and stir until the wine is incorporated, about 30 seconds.  Stir in the coconut milk, then the mushrooms and jalapenos.  Cover and reduce heat to low.  Cook for 1 – 2 hours, stirring occasionally.  Alternatively, you can pour the mixture into a crockpot and cook on low for 2 – 3 hours (this was my method).

When you’re ready to serve, salt and pepper to taste, adjust the seasoning (curry powder), and gently stir in the edamame (or peas).

Serve over hot rice.

Serves 3-4.