Edamame, okra, and green pea korma recipe

Ingredients

• 5 oz frozen edamame pods, thawed
• 1½ Tbsp olive oil
• ½ cup chopped red onion
• 2 garlic cloves, minced
• ½ tsp curry powder
• ¼ tsp kosher salt
• ¼ tsp cayenne pepper
• ⅔ cup unsweetened almond milk
• 1 Tbsp unsalted tomato paste
• 3 oz fresh okra (about 7 pods), trimmed and halved lengthwise
• ¼ cup frozen green peas, thawed
• ½ cup Simply Seasoned Bulgur, warmed

1. Shell edamame to equal about ⅓ cup; discard pods, and set aside the beans.
2. 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.
3. 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.