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Edamame and Sweet Potato Curry
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
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Edamame and Sweet Potato Curry

Edamame and Sweet Potato Curry

Edamame and Sweet Potato Curry
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
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