Slowly softening the onion and garlic is key to a silky, creamy blended sauce. If you have Madras curry powder, use it for slightly more heat and richer flavor; standard curry powder will also be great.
If you haven't yet, make your bulgur (recipe here.) Then shell edamame to equal about 1/3 cup; discard pods, and set aside beans.
Heat oil in a medium-size heavy skillet over medium-low. Add onion and garlic; cook, stirring occasionally, until tender, about 10 minutes. Stir in curry powder, salt, and cayenne; cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a blender. Add almond milk and tomato paste; process until smooth.
Wipe skillet clean with paper towels. Heat skillet over high. Add okra, cut sides down, and cook until slightly charred, 3 to 4 minutes. Turn pods over, and cook 1 minute. Remove from skillet. Remove skillet from heat, and let cool briefly. Return skillet to medium heat. Add curry sauce, green peas, and shelled edamame to skillet; cook until heated through and sauce thickens slightly, about 4 minutes. Spoon Simply Seasoned Bulgur into a bowl; top with curry mixture and okra.
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