Pumpkin Adzuki Bean Curry

May 06, 2017

Mildly spiced pumpkin adzuki bean curry in a creamy coconut base. No onion or garlic, and vegan-friendly to boot.

Pumpkin – 400 grams
Adzuki beans – 1/2 cup
Light coconut milk* – 1 cup
Tomatoes – 2 small or 1 large
Green chili – 1
Salt – to taste
Red chili powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Asafoetida powder – a pinch
Mustard seeds – 1/2 teaspoon
Oil – 2 teaspoons
Greens for garnish (curry leaves, coriander leaves, baby spinach) – a few sprigs (optional)

Wash and soak the adzuki beans in salted water for 7-8 hours. Drain and rinse. Boil the soaked adzuki beans in salted water till done: about 15 minutes in a pressure cooker or 30 minutes in a covered,...
See the full directions on my site

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV