February 17, 2016 7:31 pm Leave your thoughts
A healthy and easy planet -friendly curry. If you ‘ve got a long, lazy Saturday ahead of you and already soaked your aduki beans in advance then you’re good to go! It’s a great vegan recipe using dried aduki beans, which might be just a little different to your usual choice of beans. If you think you’ll like it, double the quantities and eat it on Sunday too. There are a lot of ingredients, counting the spices and some (such as the beans) take a fair bit of forethought and preparation. After that, though, this is a really easy recipe to follow. Great with rice and naan bread.
Aduki bean curry
200g aduki beans, soaked overnight and boiled until soft
5 tbsp sunflower oil
½ tin coconut milk
1 onion, finely chopped
3 cloves garlic, chopped
Spices: ½ tsp mustardseeds, ½ tsp dried chilli flakes, 1 tsp cinnamon, 2 tsp ground coriander, ½ tsp ground cumin, ½ tsp turmeric, 1 tsp garam masala, 1 inch piece of root ginger, peeled and grated
2 fresh chillies, de-seeded (add as much of these as you like, to taste)
Fresh coriander leaves, chopped
Lemon juice, salt and pepper to taste
Heat the oil over a medium heat, then gently saute the onion, garlic and all the spices. Add the chopped tomatoes and cook for a further couple of minutes, then add the cooked beans and bring to the boil (adding water as necessary, if too thick). Simmer gently for a quarter of an hour.
Finally, add the coconut milk, lemon juice, fresh coriander leaves and seasoning and stir through.Tags: aduki beans, adzuki beans, coconut milk, dried pulses, Pulse Saturday, Pulses, spices
Categorised in: Pulses recipes
This post was written by Yzanne