Tag Archives: soy beans

Spinach And Edamame Curry With Feta

Don’t you just love the colour of this curry?

It started of life with the plan to make a spinach and paneer curry, one of my favourites but in a bid to fill the boys up and get even more green into them I added the edamame, otherwise known as soy beans, you can find them in the freezer of your local Asian supermarket.

If you can’t find edamame frozen peas would work well too, just add them at the end so they don’t get over cooked.

Serves 6.


380g baby spinach leaves

Thumb sized piece of fresh ginger, peeled and sliced

2 large garlic cloves, peeled

1 onion, peeled and quartered

30ml oil

1 dried red chilli

1x5cm cinnamon stick

5 black peppercorns

400g shelled edamame/soy beans

200mls cream

200g feta, drained and cut into chunks

Salt to taste


Boil a kettle full of water.

Place the spinach in a colander and slowly pour the entire kettle of just boiled water over.

Set aside to cool.

Once cool, squeeze the liquid out of the spinach by hand.

With a stick blender, whizz the ginger, garlic, onion, 100mls water and one third of the spinach to a paste.

Heat the oil in a large frying pan over medium heat.

Once hot, add the chilli, cinnamon and peppercorns and fry for 1 minute.

Add the spinach and ginger paste and slowly simmer for 20 minutes, stirring frequently.

Now whizz the remaining spinach with 175mls water and add this to the pan.

Simmer for 20 minutes.

Add the cream and edamame, simmer for 3 minutes and then add the feta, heat for around one minute and then serve.

Corn Couscous With Edamame And Pinenuts


Corn couscous is a brilliant alternative if you are following a gluten free diet! It also makes a nice change from rice in our house. Check the cooking method recommended on the packet as there does seem to be some differences with the makers.

I’ve used chicken stock here but vegetable stock works very well too and if you aren’t a fan of edamame, frozen peas and baby spinach make a great alternative.

Serves 6.


30ml olive oil

1 large onion, finely diced

1 teaspoon ground cumin

215g corn couscous

250mls boiling chicken or vegetable stock

200g cooked edamame

50g Pinenuts, toasted

1 tablespoon chopped flat leaf parsley


Take a pan with a well fitting lid, heat over medium heat, add the oil and once hot, add the onions and cook until soft. Towards the end stir in the cumin too.

Pour in the stock and couscous, stir once and cover, allow to simmer gently for 2 minutes and then, leave covered for 3-5 minutes.

Stir in the edamame, pinenuts and parsley and serve hot or at room temperature.

Sweetcorn and Edamame Warm Salad


One of my freezer and pantry salads here!

We have this as a salad or as a wrap filling with rice and sometimes meat to make a kind of burrito.

Serves 6.


50mls olive oil

3 small onions, peeled and quartered

5-6 garlic cloves, peeled but left whole

500g frozen sweetcorn, defrosted

450g prodded edamame

1/2 teaspoon chilli flakes

3 large tomatoes, seeded and diced

salt and pepper


In a large frying pan with a lid, gently heat the oil over a low heat.

Add the onion and garlic, stir well and cover for 15 minutes, checking that the onions aren’t sticking to the pan.

Once the onion has cooked, it will now be falling into individual pieces, add the sweetcorn, edamame, chilli and seasoning, stir well and cover again for 5 minutes.

Now allow to come down to room temperature and stir through the chopped tomato and serve with a little coriander over the top.

Edamame With Chilli And Garlic


These are dangerously more ish!

Edamame are usually served with salt flakes but I love these when we are eating with our fingers and I get to lick all of the garlicky chilli yumminess off!

Serve as a side dish or a yummy healthy snack or in a thermos for yummy school lunch treats!

Serves 4.


450g frozen edamame

1 tablespoon sesame oil

1 clove of garlic, finely sliced

1/4 teaspoon chilli flakes

1 teaspoon salt

A pinch of sea salt flakes


Bring a large pan of water up to the boil and add the edamame and one teaspoon of salt.

Simmer for 4-5 minutes.

While the edamame cook, heat a small frying pan over a high heat, add the sesame oil and once hot fry the garlic and chilli until very fragrant but not burnt.

Drain the edamame and tip onto your serving dish.

Pour over the hot oil, garlic and chilli.

Sprinkle with sea salt flakes and serve.

Beef Pot Roast with Black Pudding, Potatoes and Edamame.


This is a stove top roast that then uses the fat and juice from the meat to fry the potatoes and edamame. All of the flavour comes from your black pudding or blood sausage so it needs to be really good! I use a gluten free black pudding but regular is fine if you don’t need to do gluten free.

A pot roast from my butcher is a piece of brisket with virtually all of the fat removed, rolled and tied.

The potatoes are utterly addictive cooked this way but if you don’t have edamame, frozen peas or diced carrot work very well too.

I like to serve this with the potato mix on the bottom, break up the beef on top and then spoon over the squishy black pudding over the top. Serves 4-6


1.2kg beef pot roast

100g butter

250g black pudding or blood sausage, gluten free

6 large potatoes, peeled and diced, 1cm

1/2 red onion, diced

400g edamame


In a heavy based casserole with lid, melt the butter.

Add the beef and brown on all sides.

Remove the beef and place the black pudding on the base of the pan, top with the beef and  pop the lid on.

Turn the heat down to low and slowly cook the meat for 2 hours, turning the beef every 30mins and spooning the black pudding mixture over the top of the beef.

After two hours, remove the beef from the pan and spoon off all of the fat, return the beef to the pan, cover and keep warm over a low heat.

Heat a large frying pan over medium hot heat, add some of the fat from the meat and add the potatoes and onion.

Fry gently until the potatoes are cooked.

Add the edamame to the potato mix and stir through until cooked.

Take the beef and place on top of the fried potatoes.

Spoon over the black pudding.

Green Salad with Edamame Beans


As a family we love edamame, soy beans.

We first discovered them while eating sushi in Jakarta and since then they have always made an appearance when I make sushi here.

Recently I have started adding them to salads and this salad is one of my favourites.

More edamame than anything else, it is filling and full of goodness, and as a plus, entirely green much to the boys delight!

Follow the instructions to cook your edamame, we can now get them shelled and unshelled in the freezer section, this recipe uses the shelled ones.

The dressing is just oil but if you want, a little regular oil and lemon juice whisked up works very well too.

Leftovers are lovely in a wrap or topped with a poached egg for breakfast!

Serves 6.


200g  washed baby spinach

400g blanched and cooled with ice, edamame

1/2 a continental cucumber finely sliced

6 spring onions, topped and tailed, sliced finely

2 teaspoons lemon infused olive oil


Simply pile up in layers, I do spinach, cucumber, edamame and onions.

Repeat layer and then drizzle a little oil over to dress.