Edamame and Sweet Potato Curry
Nutrition
Calories: 520 kcalCarbohydrates: 74 gProtein: 16 gFat: 18 gSaturated Fat: 4 gSodium: 190 mgFiber: 11 gSugar: 16 g
Ingredients
- 1 Tbsp. vegetable oil
- 5 oz. sliced shiitake mushrooms
- 1 12.5-oz. jar Taste of Inspirations Thai Red Curry Cooking Sauce
- 1 cup water
- 1 1/2 lb. sweet potatoes peeled, quartered lengthwise, and cut into 1/2" thick pieces
- 1 cup Hannaford Long Grain Instant Brown Rice
- 1 12-oz. bag frozen Hannaford Shelled Edamame
- 1 lime cut into wedges for serving
Instructions
- 1. Heat oil in a large nonstick skillet over medium heat until shimmering. Add mushrooms and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- 2. Stir in curry sauce, water, and sweet potatoes and bring to a simmer. Reduce heat to medium-low, cover, and cook until sweet potatoes are just tender, 10 to 15 minutes.
- 3. Meanwhile, prepare rice according to package instructions; set aside. When sweet potatoes are just tender, gently fold in edamame and cook until edamame is heated through and curry is hot, about 2 minutes. Divide rice among bowls, spoon curry on top, and serve with lime wedges on the side.
- Source: Hannaford fresh Magazine, September - October 2018