Curry with Edamame and Potatoes (WIP)

Ingredients

• 1 tablespoon garlic-infused olive oil
• 1 tablespoon finely-grated fresh ginger
• optional: ½ to 1 small jalapeño pepper, seeds removed and finely chopped // see notes
• 1 (14.5 oz) can diced fire-roasted tomatoes
• 1½ pounds Yukon Gold potatoes, peeled and cubed
• 1 tablespoon curry powder (not containing onion or garlic) like Simply Organic® brand // or see notes below for a DIY option
• 1½ vegetable broth
• 1 teaspoon kosher or sea salt
• 1 cup frozen shelled edamame
• optional: ½ cup chopped fresh cilantro

Instructions

1. Heat the garlic-infused oil in a large deep-sided skillet (or soup pot) over medium to medium high heat.
2. Once hot, add the ginger and optional jalapeño.
3. Cook for 2-3 minutes, or until fragrant.
4. Stir in the tomatoes, potatoes, curry powder, water, and salt.
5. Increase the heat to high and bring the liquid to a boil.
6. Reduce heat to maintain a simmer.
7. Continue cooking for 15 to 20 minutes or until the potatoes are soft, stirring occasionally.
8. Stir in the frozen edamame.
9. Continue cooking for 4 to 5 minutes or until warm, then remove from heat.
10. Stir in optional chopped fresh cilantro.

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