An incredibly flavorful coconut curry broth enveloping adzuki beans makes for one filling and healthy meal when served alongside rice or quinoa. This Adzuki Bean Curry is vegan and gluten-free.
By now I'm certain you've caught on to my love for curries, but throw in some red adzuki beans (also known as azuki beans) and you're in for one big nutritional punch of a curry! Adzuki beans are packed with antioxidants, protein, fiber and folate; and they're mild, nutty flavor really complements the warming spices and creaminess of a curry. I think you'll find you concur!
Adzuki Bean Curry
- Hearty and comforting.
- Easy to make.
- Perfectly flavorful.
- Makes excellent leftovers or meal prepping food.
- Packed with fiber and protein.
- Vegan, dairy-free, gluten-free, no sugar-added, nut-free, soy-free.
How-to Make — Step-by-Step
FAQ — Tips, Tricks and Substitutions
More Curry Recipes You Might Like
Sweet Potato Curry with Chickpeas and Pumpkin (Instant Pot + Stovetop)
Green Lentil Curry (Instant Pot + Stovetop)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Adzuki Bean Curry
Ingredients
- 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
Instructions
- Soak adzuki beans in water overnight or for at least 4 hours.
- Drain and rinse beans.
- 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.
- 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.
- 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.
- Stir in cilantro and lime juice. Salt to taste.
- Serve and enjoy!
Notes
Nutrition
Equipment
Rosie Rice says
Kristen, this was so delicious!! Thank you for taking the time to share and post! It was so simple to make, and so flavorful. Definitely adding to our rotation.
Kristen Wood says
This means a ton to hear! I'm so happy you enjoyed it. Thank you for taking the time to share! 🙂
chris saunders says
I made this curry last night, I also added half a red pepper and a small pack of smoked lardons both required
using up, I also thickened the source with a small amount of cornflower, had the leftovers for lunch today, I would make this again, all five of us (including two fussy boys) enjoyed this recipe.
Kristen Wood says
That's great! I'm so happy to hear this. Thank you for taking the time to share!
Cindy says
I made a few substitutions and used what I had on hand. I didn't have red pepper flakes and used chayenne.
I cooked the beans on high in my instant pot on high for 15 minutes then followed your recipe. I substituted ground for fresh ginger and ground cumin instead of cumin seeds. I used lemon instead of lime juice and added crumbled firm tofu and I didn't have cilantro and It still tasted great. Thank you for the recipe.
Kristen Wood says
Those modifications sound great! I'm so happy you enjoyed this recipe. 🙂 Thank you for sharing!!
Deepthy Anoop says
Awesome recipe! love this beans!! Your recipe reminds me of a particular curry we make in Kerala (southern part of India) with red beans and gourd... Thanks for sharing this! Brought back beautiful memories! Keep up the good work!
Kristen Wood says
Oh, this makes my day! I'm so happy you enjoyed it. Thank you so much for taking the time to stop by and share. 🙂
Claudia Wisdom-Good says
Thrilled at the wonderful taste of spice and layers. Wouldn't change a thing! Thank you. I've frozen some for a later dinner, wonder how that will be. I will say though, after soaking my beans, it did take 2+ hours to cook them. They were not new, but they soaked for 12 hours... So don't get frustrated if that happens.
Kristen Wood says
Hi Claudia - I really appreciate you taking the time to stop by and share this feedback. I'm so happy you enjoyed the recipe! 🙂
Cindy says
How was It frozen? I made enough for 12 and live alone so I plan on freezing It.
Kristen Wood says
I have these freezer-safe glass storage containers I use, but freezer-safe bags or anything like that will work. Just make certain the curry has cooled completely, seal tightly and place in the freezer. To reheat, you can thaw it first or as I like to do, I place a frozen portion in a sauce pan over low heat and let defrost that way, then turn the heat up a little until it's warmed throughout. I hope this helps! 🙂
Peggy Daniels says
Hi! I am making this now. I am wondering why it is called curry when there is no curry spice listed in ingredients?
Thank you!
Peggy
Kristen Wood says
Hi! That is because you are making your own curry spice blend with the spices listed! 🙂 I hope you enjoy.
Claudia Wisdom-Good says
Cumin, turmeric and coriander are giving you a lot of curry flavors.
Donna Mitchell says
I made this yesterday exactly as directed * and it was lovely. Flavors were wonderful and its true, the red pepper flakes dont make it hot, and I am quite sensitive to peppers. Served it with a basmati mixed with steamed asian greens.
*Except my adzukis took 2 full hours to cook
Kristen Wood says
Hi Donna - I really appreciate you taking the time to share this and I'm so happy you enjoyed it! 🙂
Bree says
I’m really excited to make this tomorrow for dinner, but do the beans really only need to simmer for ten minutes? That seems so fast for beans.
Kristen Wood says
Oh my gosh! So sorry! I don't know how I left that out. I so appreciate you catching this. You simmer the beans on their own with water for 1 hour or until tender and then you add into step 5 as written! I just updated the recipe card as well. 🙂
Bree says
I’m not going to lie, I was really hoping they were some kind of magic bean that just cooked super fast ? Thank you for responding so fast!!
Jason says
This is the tastiest bean curry that I've practiced. I feel the light fat and flavor of coconut. This curry is ideal to serve with steamed rice. I like spicy so I added more red chili powder.
Daniela says
This curry looks absolutely fantastic my friend! Breathtaking photos and videos!! Woww wow wowwww
Kristen Wood says
Thank you so much, my friend!!! That means a ton. 🙂