- 1 1/4 cup(s) edamame (shelled), frozen
- 2 tsp curry powder
- 1 1/2 tsp sea salt, or less to taste
- 1/2 tsp ground coriander
- 1/8 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- Place a small saucepan filled with water over high heat. Add edamame to pan and bring to a boil; boil for 3 minutes and drain. Place edamame in a serving bowl and set aside. (Or cook a 16 ounce bag of edamame in a medium saucepan and make the Mexican and Japanese varieties of these as well.)
- To make seasoning, mix together curry powder, salt, ground coriander, ground cinnamon and cayenne pepper in a cup; toss with edamame until well-coated. Yields about 1/3 cup per serving.
Try our Mexican and Japanese varieties, too.