Jul 14 2026
Restaurants›Tamba Las Vegas›Curry Corn & Edamame Recipe

Curry Corn & Edamame Recipe

Inspired by Tamba Las Vegas
Time35m
Serves4

Simmered Edamame and Corn in a Spicy, Aromatic Curry Sauce

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Ingredients

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Curry Base

Vegetables & Protein

Liquid & Finish

Method

Curry Base

  1. 1

    Heat oil and sauté aromatics

    Heat a medium skillet or sauté pan over medium heat. Add the vegetable oil and let it warm for 30 seconds. Add the finely chopped onion and a pinch of salt; sauté until the onion is soft and translucent, about 5–7 minutes.

  2. 2

    Add garlic and ginger

    Add the minced garlic and ginger to the pan and cook, stirring, for 30–45 seconds until fragrant (do not let them brown).

  3. 3

    Bloom the spices

    Add the ground cumin, ground coriander, turmeric, curry powder, and chili flakes. Stir constantly for 30–60 seconds so the spices bloom and become aromatic. Add the tomato paste and cook, stirring, for another 1 minute to remove raw taste.

Vegetables & Protein

  1. 4

    Add tomatoes and vegetables

    Stir in the diced tomatoes (with juices if using canned), corn kernels, and edamame so they are evenly coated with the spiced onion mixture.

  2. 5

    Simmer gently

    Pour in the vegetable stock and coconut milk, stir to combine, and bring the mixture to a gentle simmer over medium-low heat. Reduce the heat to low and let simmer uncovered for 8–12 minutes, stirring occasionally, until the corn and edamame are heated through and the sauce has slightly thickened.

Liquid & Finish

  1. 6

    Season and finish

    Stir in the soy sauce, lime juice, and maple syrup (or honey). Taste and add salt as needed (the recipe lists 1 tsp as a starting point). If the curry is too thick, add up to 2–3 tablespoons of water or stock to reach desired consistency.

  2. 7

    Adjust heat and texture

    If you prefer more heat, add additional chili flakes or a dash of cayenne; for creamier texture, stir in a splash more coconut milk. Warm through for 1–2 minutes after adjustments.

  3. 8

    Garnish and serve

    Remove from heat. Stir in chopped cilantro and sliced green onions (if using). Serve hot as a side or over steamed rice, quinoa, or with flatbread.

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