I came up with this recipe on a whim. We didn’t have anything green in the refrigerator and I was combing through the freezer. I always try to keep it stocked with organic fruits and vegetables when I’m in the mood for something that might be out of season or just need something quick and fresh tasting.

As I looked at bag after bag, I came upon the edamame (or Soy Beans as some like to call them)..hmmm.. What can I make that will be fast and appealing? I must have looked like a mad scientist with some of the ingredients on the counter, but it got more exciting by the moment. Edamame, curry, apricots, yogurt. It’s an Indian dish with an asian twist. Even better, soy beans are the most nutritious of all beans and contain more protein weight for weight than any other food or vegetable of animal or vegetable origin.

As I added ingredients, spoon after spoon, I kept feeling like something was missing (for me it’s usually the salt, a no no for babies). Finally I decided to leave it up to my customer. When I tell you that Kenya wouldn’t stop eating it, I mean it. Sometimes, he will get burned out fast on a taste or flavor, but this dish we could have kept eating all day.

We used these to make this recipe_


Curried Edamame

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Author: Catherine McCord
Prep Time 1 minute
Cook Time 3 minutes
Total Time 5 minutes


  • 1 cup Frozen Edamame
  • 3 tablespoons whole milk yogurt, formula or breast milk
  • 1/2 teaspoon curry powder
  • 2 tablespoons Apricot Puree*
  • 1 tablespoon water


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    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


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