Ingredients

The following ingredients have 4 Servings
  • 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)
  • sea salt or pink salt (to taste)

Instruction

  • Soak adzuki beans in water overnight or for at least 4 hours.
  • Drain and rinse beans.
  • Place the rinsed beans in a large pot over high heat, fill the pot with water until the beans have at least 1 inch of water above them. Bring to a boil, cover, reduce heat to medium-low and simmer for 1 hour or until beans are tender. Drain and set aside.
  • In a large pot or skillet over medium heat add oil, garlic and ginger. Saute ginger and garlic for 5 minutes or until turning golden.
  • Add tomatoes, coconut milk, cumin, coriander, turmeric, red chili flakes, and adzuki beans. Turn heat to high, bring to a boil, cover, reduce heat to med-low and simmer for 10 minutes.
  • Stir in cilantro and lime juice. Salt to taste.
  • Serve and enjoy!