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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!
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
6 Comments
Bree
11/18/2020 at 5:19 PMI’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
11/18/2020 at 6:04 PMOh 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
11/18/2020 at 7:09 PMI’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
10/05/2020 at 7:36 AMThis 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
10/01/2020 at 1:10 PMThis curry looks absolutely fantastic my friend! Breathtaking photos and videos!! Woww wow wowwww
Kristen Wood
10/01/2020 at 1:17 PMThank you so much, my friend!!! That means a ton. 🙂