A glorious vegan and vegetarian curry featuring adzuki beans, vegetables and creamy coconut milk. This is a rather mild curry, so feel free to add additional spice or chillies if you want it to have a kick!
6 people made this
170g dried adzuki beans
2 tablespoons olive oil
2 onions, thinly sliced
4 garlic cloves, pressed
200g pumpkin or butternut squash, peeled and chopped
Cover the adzuki beans with cold water and soak overnight. If you forget to do this, it's not a problem: rinse the beans and cook in boiling water until tender, about 1 hour; drain well.
Heat the olive oil in a frying pan over medium heat, and cook and stir the onions and garlic until the onions are soft, about 5 minutes. Stir in the pumpkin, cabbage, carrot and tomato, cover and cook, stirring occasionally, for 15 minutes.
Meanwhile, whisk together the ground almonds and coconut milk in a bowl.
Stir the soaked adzuki beans into the vegetables, and pour in the coconut milk mixture. Reduce the heat to low. Stir in the turmeric, coriander and chilli powder and season with salt and pepper. Cover, and cook until the vegetables and beans are tender, and the liquid is partially absorbed, 10 to 15 minutes.