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Edamame and Sweet Potato Curry

Two Stars Guiding Stars

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    20 minutes

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
Edamame and Sweet Potato Curry

Directions

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

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 520 kcal (26%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (28%)
Saturated Fat 4 g (20%)
Cholesterol 0 mg (0%)
Sodium 190 mg (8%)
Total Carbohydrates 74 g (25%)
Dietary Fiber 11 g (44%)
Protein 16 g (27%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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