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Adzuki Bean Coconut Curry (Vegan, Gluten-Free)

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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.

a close up shot of adzuki bean curry

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!

a bowl of azuki curry on rice

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.
a close up of adzuki beans in black bowl
hands holding a black bowl filled with cooked adzuki beans over white rice

How-to Make Adzuki Bean Curry — Step-by-Step

FAQ — Tips, Tricks and Substitutions

a cast iron skillet filled with adzuki bean coconut curry

More Curry Recipes You Might Like

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Sweet Potato Curry with Chickpeas and Pumpkin (Instant Pot + Stovetop)

Coconut Chickpea Curry

Green Lentil Curry (Instant Pot + Stovetop)

a close up of a squeezed lime half atop a creamy red curry dish
hands holding a black bowl filled with rice and adzuki beans

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

azuki curry in cast iron pan

Adzuki Bean Curry

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.
4.74 from 114 votes
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Course: Entrées
Cuisine: Asian Fusion, Gluten-Free, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Soaking Time: 4 hours
Total Time: 5 hours 20 minutes
Servings: 6
Author: Kristen Wood


  • 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


  • 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!


Please refer to the post above for valuable information!
Also see: Zucchini Curry.
You might like: Vegan Biryani.


Serving: 1bowl | Calories: 400kcal | Carbohydrates: 47g | Protein: 15g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 17mg | Potassium: 1033mg | Fiber: 9g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 6mg

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Recipe Rating



  1. 5 stars
    Pretty much followed the recipe. I cooked it a day ahead of serving and it really turned out delicious.
    Thank you

  2. 5 stars
    5 stars! This was absolutely delicious! I will certainly make it again.
    I added spinach and used canned adzuki beans and powdered spices so it was quick and easy. My family loved it too.

  3. 5 stars
    delicious combo! I did a curry loosely inspired by this. a fantastic combination of textures and tastes — had some zucchini, corn, onion, ginger garlic, tomato, seaweed, adzuki bean, coconut milk, Thai red curry paste plus most of my spice cabinet, a touch of apple butter for sweetness, soy sauce

  4. Delicious recipe, full of flavour. I added curry leaves and fenugreek seeds to mine also.

  5. 5 stars
    This was wonderful–very flavorful without being too spicy. I’ll be making this again and will likely try more of your recipes! As a convenience, I soaked the adzuki beans overnight and then cooked them in a slow cooker the next day (6 hours on low)–a little less time at the stove. Thanks for the great recipe!

  6. 4 stars
    Yum! I did cook my beans in an instant pot as others have mentioned. And I used fresh tomatoes and about twice the called for spices, plus some fish sauce and paprika. Served with some brown rice for a nice meal. Thank you!

  7. In a hurry, I just threw six cups of vegetable broth into my adzuki beans. I now notice that this recipe says simmer in water. Oh well. Gonna try it…

  8. 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

  9. 5 stars
    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.

  10. 5 stars
    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.

  11. 5 stars
    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.

  12. 4 stars
    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!

  13. I’ve read this recipe 4 times. Where’s the curry? How much do I use? Am I just missing it?

        1. 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! 🙂

    1. Never mind. I’m making this now and can’t wait for the answer. I just threw in some curry.

  14. 5 stars
    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

    1. 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! 🙂

  15. 4 stars
    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!!

  16. 5 stars
    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. 🙁

  17. 5 stars
    Super flavorful with a rich curry broth, and filling adzuki beans! This recipe is a keeper!

  18. 5 stars
    You had me at curry! I love that it’s vegetarian and a great way to reset after the holidays.

    1. 5 stars
      We loved it as written. Picky vegan resistant husband scraped his bowl. Served with couscous. Thank you

  19. 5 stars
    I am such a fan of this curry! Aduki beans are so nutritious and delicious! The coconut milk makes them extra hearty!

  20. 5 stars
    So easy and delicious. I served mine with some brown rice and it was such a comforting meal on this cold day!

  21. 5 stars
    This recipe for Adzuki Bean Coconut Curry was off the chain excellent tasting! I loved all the flavors, and my picky kids enjoyed it so much! Happy Holidays.

  22. 5 stars
    This curry was hearty, satisfying, flavorful and delicious!! Love that it’s vegan friendly and gluten free too! Yum!

  23. I tried this recipe based on the 1 gram of saturated fat pet serving, which is wrong. If a can of “full fat” coconut milk has 60-65 grams of saturated fat and this recipe serves 6 people, then it’s at least10 grams of saturated fat in each serving. This is a very “unhealthy” recipe for anyone trying to reduce their LDL cholesterol. I threw the uneaten portion down the toilet!

    1. Oh my goodness, thanks for letting me know! I’m sorry you had a negative experience. I do not personally calculate the nutritional information for my recipes. There is a built-in nutrition calculator in the recipe card I use (and most other food bloggers use). I’m not sure why it didn’t process the coconut milk correctly. I will try running the ingredients through again. If the issue remains, I will add a note here in the recipe card. Thanks again for bringing this to my attention, and again, my sincere apologies.

    2. Oh my….you really should do more research regarding the fat in coconuts and coconut milk. It’s actually healthy for you. Geesh!!

  24. 5 stars
    This recipe is absolutely delicious and has become a staple meal at our house! We also serve it over brown rice

  25. 5 stars
    I wasn’t familiar with adzuki beans so I loved finding this recipe with something new to try! Thanks for sharing.

  26. 5 stars
    This is such a great recipe. The curry is perfect. I made sure to soak up every ounce.

  27. 5 stars
    This is so satisfying and delicious! It was a delicious dinner for the family, thank you!

  28. 5 stars
    I’d never head of adzuki beans and cannot wait to try them in this recipe! I’m a big fan of curries and always love discovering new versions. Thanks for the great tips!

  29. 5 stars
    This is perfect! Simple, delicious, and healthy! Thank you for this great recipe

    1. Did you notice that although the “full fat” coconut milk has 60-65 grams of saturated fat? So if the recipe serves 6, that means at least 10 grams of LDL cholesterol increasing saturated fat in each serving. But the amount of saturated fat per serving posted is a very misleading 1 gram. And, she refused to post my comment because it was only 1 star.

      1. Hi, Catherine! I replied to your first comment. If you ever do not see a comment appear right away, that is because I approve all comments prior to them posting, as otherwise you would see hundreds of spam bot comments on the blog. I corrected the recipe card’s nutritional error. Again, I’m sorry for your negative experience.

  30. 5 stars
    When I made this curry, my whole family raved about it! It will definitely become one of our regular dinners!

  31. 5 stars
    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.

  32. 5 stars
    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.

  33. 5 stars
    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.

  34. 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!

  35. 5 stars
    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.

      1. 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! 🙂

  36. 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!


  37. 5 stars
    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

  38. 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.

    1. 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. 🙂

      1. 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!!

  39. 5 stars
    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.

  40. 5 stars
    This curry looks absolutely fantastic my friend! Breathtaking photos and videos!! Woww wow wowwww