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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!
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Recipe Features
- 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 Adzuki Bean Curry — Step-by-Step
Step 1: Soak, drain and rinse adzuki beans. Step 2: Cover with water,bring to boil and simmer until tender. Step 3: Combine spices. Step 4: Sauté garlic and ginger. 
Step 5: Add tomatoes and coconut milk. Step 6: Add beans and spices. Step 7: Stir well. Step 8: Simmer for 10 minutes. Step 9: Add cilantro. Step 10: Add salt. Step 11: Add lime juice. Step 12: Stir well. Step 13: Serve. Step 14: Enjoy!
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
📖 Recipe
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
Dee says
I’d love to try this recipe…Could I use canned adzuki beans though? If so how much would I need do you think? Thanks
Kristen Wood says
Approximately 5 cups of pre-cooked adzuki beans should work!
ARech says
An easy & yum curry base. I included a red onion & I halved the amount of beans, adding instead a diced eggplant & potato. The whole fam (including our 9 month old) enjoyed it.
Kristen Wood says
Thank you for taking the time to share here! I'm so happy to hear this. 🙂
Lil says
I absolutely loved this dish! Exactly as you wrote it, I’m writing it down so I don’t loose it. I never leave a comment but just had to because it was so quick and easy and soo delicious, thank you so much. Oh the only thing I did was use a can or adzuki beans.
Kristen Wood says
I'm so very happy to hear that! Thank you for taking the time to share here. 🙂
Chevaz Ramsay says
I soaked my beans overnight, I used a pressure cooker to
Cool it in 7 mins under high pressure. I added potatoes and onions when cooking it with ginger, cumin seeds, lemon juice, coconut milk, coriander and cilantro. I made it oil free and it’s delicious.
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Eric says
I was looking for a recipe for my first attempt at cooking with adzuki beans and this looked delicious. I do think it benefitted from some of my additions to the recipe: onions, red pepper, tamari, a little sesame oil, and pepper, all over brown rice. It's a keeper and great way to get vegetable protein and nutrition. Thanks for sharing the recipe!
Mmg says
I’ve read this recipe 4 times. Where’s the curry? How much do I use? Am I just missing it?
Kristen Wood says
You are making your own curry spice blend with the spices used in the recipe. I hope this helps! 🙂
Mmg says
I’m confused how it’s “curry” spice if there’s no curry.
Kristen Wood says
Have you ever looked at the ingredients on a bottle of curry powder? Curry comes in many different forms and blends! 🙂 The true definition of a curry is simply a dish seasoned by spices. I hope this helps clarify! 🙂
Mmg says
Never mind. I’m making this now and can’t wait for the answer. I just threw in some curry.
Kristen Wood says
I hope you enjoy! I've never added store-bought curry in addition to the homemade curry blend, but it's likely tasty, too. 🙂
Jess says
I just picked up some adzuki beans and this recipe looks so amazing. I’m having a hard time with tomatoes recently. Do you think this would still be good without them? Anything you recommend I use as a substitute?
Thank you
Kristen Wood says
Hi Jess - I think this would still be delicious without them! A substitute wouldn't be necessary taste-wise, but if you wanted to add additional body, a chopped bell pepper or two would do the trick. I hope this helps! 🙂
Chris E. says
I made this tonight for dinner and was pleased! (trying to do more meatless proteins...) Thought I'd share a couple modifications:
- I made my beans in my instant pot (22 min on high pressure, natural release) -- cuts down on need to soak the beans!
- I added:
- 1/2 diced red onion (sauteed first in pan, before adding garlic and ginger to brown)
- 1 cup flaked sweetened coconut
- 1 1/2 tsp allspice
Definitely needs the pinch of salt and the acid from the lime... makes a nice, fresh flavoring and covers all the bases!
Thanks for the recipe!!
Maresedoats says
This is really good. I think next time I will make it ahead to let the flavors meld overnight. I used just a pinch of chili flakes but it definitely would be better with a bit more. I just can’t have spice. 🙁
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Alison says
Super flavorful with a rich curry broth, and filling adzuki beans! This recipe is a keeper!
Cynthia | What A Girl Eats says
You had me at curry! I love that it's vegetarian and a great way to reset after the holidays.
Lynda says
We loved it as written. Picky vegan resistant husband scraped his bowl. Served with couscous. Thank you
Kristen Wood says
I'm so happy to hear that! Thanks for sharing. 🙂
Tavo says
I am such a fan of this curry! Aduki beans are so nutritious and delicious! The coconut milk makes them extra hearty!
Shadi Hasanzade says
So easy and delicious. I served mine with some brown rice and it was such a comforting meal on this cold day!