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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
You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
- 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
You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
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.
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Adzuki Bean Vegetable Curry
Adzuki Bean Vegetable Curry is a nutritious and filling recipe packed with wholesome ingredients. Ideal for a quick lunch or dinner!
Ingredients
*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.