Curry-roasted veggies with greens and edamame

Never throw away anything.

That’s what my grandmother tells me – she keeps the oil from jars of sundried tomatoes and uses it to saute prawns. Apparently it tastes amazing and I believe it would – if I was a prawn-eater. Prawns or not, it’s a good idea to keep the oils and preserving liquids from jars of just about anything, because they are infused with flavour and can be used in so many ways. Prawns in sundried tomato oil, liquid from a jar of olives in a pasta sauce, artichoke oil in a marinade. Etc. People pay a lot for flavour-infused oils, but you can get them (pretty much) for free.

It does mean you end up with a fridge full of odds and ends, but I find that inspires my cooking!

Obviously if you don’t have any flavoured oils lying around, use whatever oil you do have in this recipe and I’m sure it will still be delicious.


Curry-roasted veggies with greens and edamame (serves 2)

I took the idea of using a curry paste or miso paste as a rub for roasted vegetables from 101cookbooks (see blogroll). There’s this miso-curry roasted squash salad that she makes – we fell in love with it. You’ll taste the curry flavours but it’s unexpected and completely different from how you would expect a curry dish to be.

And edamame beans are just baby soy beans. I buy them shelled and frozen from my local Asian supermarket, so cheap and easy. They’re quick to cook, taste great and have a lovely texture. And soy beans are very high in protein and other goodies. I think it’s surprising that we go to all the fuss of processing it into tofu when the unprocessed beans are so nice. If you don’t have any, just sub in any other bean or legume 🙂


  • 1 tbsp green curry paste
  • 1 tbsp oil (I used the oil from a jar of artichoke hearts)
  • 1 onion, halved and sliced
  • A handful of almonds
  • 1 head broccoli, chopped (include stem)
  • 2/3 cup frozen edamame beans (I buy from an Asian supermarket)
  • 2 cups chopped English spinach
  • Big handful of snowpeas


  1. Preheat oven to 200°C and line baking dish with baking paper.
  2. Mix curry paste into oil.
  3. Toss onion and almonds through curry paste until onion slices are all separated.
  4. Toss broccoli into the mix and rub through paste until well coated.
  5. Spread out as thinly as possible in the baking dish and roast for 10-15 minutes (depending on how much crunch you fancy), taking out and stirring/turning halfway through.
  6. While that’s in the oven, heat a touch more oil in a saucepan or skillet, and defrost the edamame beans.
  7. When the edamame beans are heated, add the spinach and snowpeas and stirfry quickly until the spinach has just wilted and snowpeas are bright green.
  8. Take the veggies out of the oven, stir into the edamame mix and serve!

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