I got my first taste of green soya beans (also called Edmame beans) in Japan where they serve them boiled and cold in their pods as a starter.
I usually buy frozen soya beans from the supermarket and cook them either with potatoes or add them to other vegetables to make a mixed vegetable curry. Today we made this simple soya and potato curry called soya bateta nu shak.
Fresh or frozen soya beans can also be used to make kachoris.
What are soya beans?
Soya beans, soy beans or edamame beans are vibrant green, protein-rich beans commonly used in Asian Cuisine. Soya beans are full of proteins and vitamins so great for vegetarians and vegans.
Mature Soya beans are often used to male soy milk or tofu. They can be used for cooking too but need to soaked overnight and cooked in a pressure cooker as they take a long time to cook. so it’s a good idea to cook a large batch and freeze into small bags to use. Once cooked, you can use them in any recipe.
3. Add a cup of water to this mixture and put the lid on. Cook this for 5 minutes on a medium heat, stir and cook for 5 more minutes. Once the potatoes soften, add the passata or tinned tomatoes, cumin powder, grated/minced garlic and lemon juice and let it cook for 5 minutes.
4. Once cooked garnish with fresh coriander and serve the soya beans and potato curry hot with puris, chappatis, bhakri, parathas, theplas, naan bread, khichedi, plain rice or even bread rolls.
Take a look at these easy curry recipes in my blog:
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