Healthy Vegan - Tamarind Edamame, Soy and Green Beans

Eat Your Greens on World Vegetarian Day.

 Although a little spicy, this plate of food made for an interesting eat.  This Tamarind Edamame, soy and Green Beans dish is more of a stir fry than a curry. 
There is crunch from the green beans also known as pole beans, and different flavours of green  from the garden peas, edamame and soy beans.
I know stuffed I like tamarind a lot.  Its one of those ingredients that I reach for when I have a sore throat - its not like honey, but more marmite, but the flavour of tamarind are more sweet and sour, than yeasty.

D is not that keen on it, but will accept it as long as it does not dominate the whole meal, and this certainly does not.  Its subtle.  The tamarind lends a mild citrus twang with a hint of sweetness.  I think this dish was suitably moist as its not overly saucy, but if you want more sauce, then please feel free to stir in some coconut milk - how much is up to you.
Other Tamarind Recipes on my blog
Hot and Sour Broad Beans
Carrot and Tamarind Soup
Carrot Ketchup
Quinoa Meatballs in Tamarind Sauce
Gol Guppay
Sarah Beatties Tamarind Parsnip Curry
Slow Cooked Vegetable Tamarind Stew
Sweetcorn and Tamarind Soup
Tamarind Tofu 'Fish'
I am sharing this with The Veg Hog;   My Legume Love Affair which celebrates its 100th edition, I am so glad it continues as it is one food blog event that i have continues to participate in over the years.  It is hosted by   and finally  Meat Free Mondays.  



Tamarind Edamame, Soy and Green Beans
Serves 2 generously 
Ingredients
2 tablespoon oil
1 onion, finely sliced
1 tablespoon ginger paste
2 garlic, cloves, crushed
500grams green beans, topped and tailed 1/2 teaspoon chili flakes
1 tablespoon tomato paste
1 tablespoon tamarind concentrate
250grams garden peas, edamame and soy beans, fresh or frozen, defrosted
200ml water or stock
Optional: Coconut milk
Method
In a wide pan, heat the oil, then add the onion and saute until tender, stir in the garlic and ginger and cook for a few minutes until tender.  
Then stir in the chilli flakes, tomato paste and tamarind concentrate, saute for a few minutes before stirring in the green beans.  
Stir cook on medium heat for  8 minutes of until the green beans begin to go limp, then stir in the rest of the ingredients: soy, edamame and garden peas and water or stock (or coconut milk if using).  
Cook for a couple of minutes to heat through.
Taste and adjust seasoning, then serve immediately.

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