Coconut Adzuki Curry

Adzuki Bean Coconut Curry (Vegan, Gluten-Free)

• 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

Here’s a nourishing, flavor-packed recipe for Coconut Adzuki Curry—a vegan, gluten-free dish that’s rich in plant protein, warming spices, and creamy coconut broth. It’s perfect served over rice, quinoa, or wild grains for a deeply satisfying meal 🌿🍛✨.

You can find the full recipe on Moon and Spoon and Yum, but here’s a structured breakdown:

🍲 Ingredients (Serves ~6)

• 2 cups dry adzuki beans, soaked overnight
• 2 tbsp olive oil
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (14.5 oz) tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp cumin seeds
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• ½ tsp red chili flakes (optional)
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

🔥 Instructions

1. Soak & cook beans: Soak adzuki beans for 4+ hours or overnight. Drain, rinse, and simmer in fresh water for ~1 hour until tender. Drain and set aside.
2. Sauté aromatics: In a large pot, heat oil over medium. Add garlic and ginger; sauté until golden (₅ min).
3. Build the curry: Add tomatoes, coconut milk, cumin, coriander, turmeric, chili flakes, and cooked beans. Stir well.
4. Simmer: Bring to a boil, then reduce heat and simmer covered for 10 minutes.
5. Finish: Stir in cilantro, lime juice, and salt to taste.
6. Serve: Ladle over grains or flatbread. Garnish with extra herbs or fermented chutney.

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