Adzuki Bean Curry
Total Time
5 hours and 20 minutes
Prep Time
5 minutes
Cook Time
1 hour and 15 minutes
Rating
4.75 out of 5 stars
(120)
Ingredients
6 servings
- 2 cups dry adzuki beans (soaked overnight or at least 4 hours)
- 2 tablespoons avocado or olive oil (you can use ghee or butter if not vegan)
- 6 garlic cloves (minced)
- 1 tablespoon ginger root (minced or grated)
- 1 14.5-ounce can diced tomatoes (or fresh)
- 1 13.5-ounce can full-fat coconut milk
- 1 tablespoon cumin seeds
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon red chili flakes
- 1/4 cup chopped fresh cilantro
- 1 lime (juiced)
- sea salt or pink salt (to taste)
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Preparation
Step 1
Soak adzuki beans in water overnight or for at least 4 hours.
Step 2
Drain and rinse beans.
Step 3
Place the rinsed beans in a large pot over high heat, fill the pot with water until the beans have at least 1 inch of water above them. Bring to a boil, cover, reduce heat to medium-low and simmer for 1 hour or until beans are tender. Drain and set aside.
Step 4
Saute.
Step 5
In a large pot or skillet over medium heat add oil, garlic and ginger. Saute ginger and garlic for 5 minutes or until turning golden.
Step 6
Add remaining ingredients.
Step 7
Add tomatoes, coconut milk, cumin, coriander, turmeric, red chili flakes, and adzuki beans. Turn heat to high, bring to a boil, cover, reduce heat to med-low and simmer for 10 minutes.
Step 8
Add cilantro, lime and salt.
Step 9
Stir in cilantro and lime juice. Salt to taste.
Step 10
Enjoy.
Step 11
Serve and enjoy!
Step 12
Save recipe for the next time?
