Edamame Masala with Brown Rice

In the event you love the earthy, spiciness of the basic Indian dish Chana Masala that includes chickpeas, then you definitely’ll actually get pleasure from this simple recipe for Edamame Masala with Brown Rice that includes edamame—nutrient-rich, inexperienced soy beans. This recipe is tremendous simple to make up in simply over half-hour, plus it’s a straightforward meal in a single. Simply cook dinner up your brown rice, and whereas it’s steaming simmer collectively onions, garlic, ginger, spices, canned tomatoes, and frozen edamame. And presto—dinner is prepared! This recipe is vegan, gluten-free, added sugar-free, and may simply be made oil-free and salt-free by leaving out these components. Nevertheless it’s not shy on taste, that’s for certain! Full of protein, veggies, fiber, and spices, it’s a health-protective meal you may really feel actually good about. I like to serve this recipe with my Kachumber Salad as the proper facet. With largely shelf steady components, this recipe is budget-friendly, family-friendly and excellent for meal prep. Combine collectively a batch and benefit from the leftovers all week lengthy! Although I actually adore conventional Indian foodways, I’m not an official knowledgeable. Try my buddy and colleague, Vandana Sheth, who’s a genius at genuine Indian cooking and traditions.

Watch me make this recipe in my Plant-Powered Stay Cooking Present right here.

Try the video on the best way to make this recipe right here.



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This wholesome, scrumptious, vegan, gluten-free recipe for Edamame Masala with Brown Rice might be ready in simply over half-hour based mostly on many shelf-stable, nutritious components.

  • 1 1/2 cups brown rice (comparable to basmati rice or medium grain brown rice), raw
  • 3 cups water
  • 1 ½ tablespoons vegetable oil
  • 1 onion, diced
  • 1 small (or 1/2 giant) inexperienced chili, finely diced
  • 1 tablespoon grated recent ginger
  • 4 cloves minced recent garlic
  • 1 tablespoons floor cumin
  • 2 teaspoons floor coriander
  • ½ teaspoon floor mustard
  • 1 teaspoon floor turmeric
  • ½ teaspoon sea salt (optionally available)
  • ½ teaspoon black pepper
  • 1 14-ounce can diced tomatoes, with liquid
  • 1 14-ounce can tomato sauce
  • ½ cup finely chopped recent cilantro (reserve some for garnish)
  • 1 (12-ounce) bundle frozen shelled edamame
  • 2 teaspoons garam masala
  • 1 lemon, juiced

  1. Cook dinner brown rice in water, in accordance with bundle instructions, till tender.
  2. In the meantime, warmth oil in a giant skillet and add onion, chilies, ginger, garlic, cumin, coriander, mustard, turmeric, salt (if utilizing), and black pepper, sautéing for 9 minutes, stirring steadily.
  3. Add canned tomatoes and tomato sauce, and mash any giant chunks with a picket spoon to interrupt aside.
  4. Add cilantro and edamame, stirring nicely to mix.
  5. Cowl with a lid and cook dinner for about 20 minutes, till greens are tender and combination is thickened.
  6. Add garam masala and lemon juice, mixing nicely.
  7. Serve over cooked brown rice.


InstantPot Instructions: For steps 2-6, add all components in these steps to the On the spot Pot and push the “Bean/Chili” setting. Serve with cooked brown rice. Be aware: You should use the rack and cook dinner the rice in a separate container above the edamame masala.

Sluggish cooker Instructions: For steps 2-6, add all components in these steps to the Sluggish cooker. Cook dinner in accordance with producer’s instructions. Serve with cooked brown rice.

  • Prep Time: 10 minutes
  • Cook dinner Time: 35 minutes
  • Class: Entree
  • Delicacies: American, Indian


  • Serving Measurement: 1 serving
  • Energy: 331
  • Sugar: 3 g
  • Sodium: 181 mg
  • Fats: 8 g
  • Saturated Fats: 1 g
  • Carbohydrates: 58 g
  • Fiber: 7 g
  • Protein: 12 g

Key phrases: vegan entree, vegan edamame recipe, masala recipe


For different basic Indian-style recipes, try a few of my favorites: 

Creamy Chickpea Curry
Masala-Spiced Potatoes
Curried Yellow Lentil Stew
Kachumber (Cucumber) Salad

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