Adzuki Bean Vegetable Curry

Recipe characteristics

• Quick and easy to make
• Filling and nutritious
• Makes a satisfying lunch or dinner
• No added oils
• Whole-food plant-based recipe
• Serve with rice
• For a grain-free option, serve with mashed potatoes
• Dietary requirements: vegan (dairy-free), gluten-free, grain-free, and soy-free

Notes on ingredients

• Sweet potatoes: Sweet potatoes are an excellent addition to a healthy diet. They are nutritious, high in fiber, very filling, and delicious. They add richness and creaminess to the curry.
• Broccoli florets: Cut broccoli into small florets. If you’re out of fresh broccoli, add the appropriate amount of frozen broccoli instead.
• Green peas: You can use fresh or frozen green peas.
• Adzuki beans: If you prefer to soak and cook your own adzuki beans, the curry will taste even better. For the convenience, I used canned ones.
• Tomato puree: Always choose tomato puree contained in a glass jar. Canned tomatoes have an especially high risk of leaching BPA into the tomatoes because of the acidity so a glass container is a much better option.
• Seasonings: This recipe calls for curry powder, garam masala powder, smoked paprika powder, pepper, and salt but feel free to experiment with flavors and seasonings.
• Homemade cashew cream: Look for cashews with no oil or salt added. You can soak them in water for a couple of hours so that it’s easier to blend them until smooth.
• Maple syrup: You can substitute it with agave syrup or a sweetener of your choice.

How to make it

Cashew cream

• Soak cashews in water for a couple of hours.
• Drain them well and put them into a high-speed blender.
• Add 200 ml water and blend on high speed until smooth. Set aside.

Curry

• Rinse adzuki beans in a mesh strainer and drain thoroughly.
• Put garlic and 2-3 tablespoons of water in a nonstick pan and cook over medium-low heat, stirring occasionally, until fragrant.
• Add curry powder, garam masala powder, and smoked paprika powder, and 4-5 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly. 
• Add sweet potatoes, broccoli florets, green peas, adzuki beans, tomato puree, cashew cream, and water, and stir well.
• Bring to a simmer over medium heat, season with salt and pepper, then reduce heat to low or medium-low, and gently simmer for 25-30 minutes or until the sweet potatoes are tender. Stir occasionally.
• Check the seasonings and add more salt or spices if needed.
• To make the curry thicker and more creamy (optional): Once the curry is done, transfer 2/3 cup of the curry to a blender and blend briefly until smooth. Pour the blended portion back into the pan and stir to combine.
• If the curry is too thick for your liking, feel free to add more water and season accordingly.

Serving suggestion

• Serve with rice, sprinkle with sesame seeds, and garnish with parsley.
• For a grain-free option, serve with mashed potatoes.

Adzuki Bean Vegetable Curry

Nensi Beram

Adzuki Bean Vegetable Curry is a nutritious and filling recipe packed with wholesome ingredients. Ideal for a quick lunch or dinner!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cuisine Gluten-free, Vegan

Servings 3

Calories 317 kcal

Ingredients

  

1x2x3x

*Cashew cream

• 50 g cashews presoaked in water for a couple of hours
• 200 ml water

Adzuki Bean Vegetable Curry

• 1 clove garlic minced
• 250 g sweet potatoes cut into cubes
• 100 g fresh or frozen peas
• 100 g fresh or frozen broccoli florets
• 200 g cooked adzuki beans
• 300-400 ml water
• 200 ml tomato puree
• cashew cream *see above
• 1-2 tablespoons maple syrup
• 1 teaspoon curry powder
• 1 teaspoon garam masala powder
• 1 teaspoon smoked paprika powder
• salt to taste
• pepper to taste optional

Instructions

 

Cashew cream

• Soak cashews in water for a couple of hours.
• Drain them well and put them into a high-speed blender.
• Add 200 ml water and blend on high speed until smooth. Set aside.

Adzuki Bean Vegetable Curry

• Rinse adzuki beans in a mesh strainer and drain thoroughly.
• Put garlic and 2-3 tablespoons of water in a nonstick pan and cook over medium-low heat, stirring occasionally, until fragrant.
• Add curry powder, garam masala powder, and smoked paprika powder, and 4-5 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly. 
• Add sweet potatoes, broccoli florets, green peas, adzuki beans, tomato puree, cashew cream, and water, and stir well.
• Bring to a simmer over medium heat, season with salt and pepper, then reduce heat to low or medium-low, and gently simmer for 25-30 minutes or until the sweet potatoes are tender. Stir occasionally.
• Check the seasonings and add more salt or spices if needed.
• To make the curry thicker and more creamy (optional): Once the curry is done, transfer 2/3 cup of the curry to a blender and blend briefly until smooth. Pour the blended portion back into the pot and stir to combine.
• If the curry is too thick for your liking, feel free to add more water and season accordingly.

Serving suggestion

• Serve with rice, sprinkle with sesame seeds, and garnish with parsley.
• For a grain-free option, serve with mashed potatoes.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

Adzuki Bean Vegetable Curry

Serving Size

 

3

Amount per Serving

Calories

317

% Daily Value*

Fat

 

8

g

12

%

Sodium

 

97

mg

4

%

Carbohydrates

 

52

g

17

%

Fiber

 

11

g

46

%

Sugar

 

15

g

17

%

Protein

 

13

g

26

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword adzuki bean recipe, curry adzuki beans