Ayurvedic Cooking - WARMTH TV - Adzuki Bean and Pumpkin Curry
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In this episode of WARMTH TV, Nadia Marshall shows you how to make Adzuki Bean & Pumpkin Curry from their WARMTH Cookbook.
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ADZUKI BEAN CURRY
INGREDIENTS:
∼∼ 1 pinch asafoetida/hing
∼ 1/2 tsp ajwain seeds
∼ 1 tsp salt
∼ 2 tbsp ghee
∼ 2 bay leaves
∼ 1 garlic clove, finely chopped
∼ 2 tsp fresh ginger, finely chopped
∼ 1/2 tsp turmeric
∼ 1 tsp ground coriander
∼ 1 tsp ground cumin
∼ 1 brown onion, finely diced
∼ 1 cup adzuki beans
∼ 1 medium tomato, diced
∼ 1/2 a butternut pumpkin cut into 2-3 cm cubes
∼ 8 large leaves spinach/ chard, finely chopped
∼ 1/4 cup boiling water
∼ salt & pepper to taste
METHOD:
Soak the Adzuki beans overnight in cold water. Drain the beans and add them to a pressure cooker with 1 tsp salt, ajwain seeds, hing and twice their volume in water. Cook for approx 20 mins.
In another pan, heat the ghee, add the bay leaves then sauté the onions until soft and slightly golden. Turn down the heat a little and add the garlic and ginger. Cook for a minute before adding the turmeric, coriander and cumin. Now add the tomato and cook until soft. Next, add the pumpkin and the boiling water and stir until the pumpkin is covered in the spice mix. Put on the lid and let simmer over low heat until the pumpkin is just soft. When the beans are cooked and the pumpkin soft, add the adzuki beans to the pumpkin pot… along with all of the water, which will be like a thinnish gravy. (If you want the curry to be a little thicker, you can choose to not add all of the water or you can reduce the curry down to the desired consistency). Now add the spinach and simmer altogether for about 5 mins. Finally, add salt and pepper to taste and serve with a squeeze of lemon juice and flat breads or rice.
Serves 4-6, Gluten FREE
Black Bean Soup (healthy & easy dinner idea)
Get the Recipe:
⭐️ Black bean soup is a tasty, nutritious, and hearty meal that's easy to prepare with everyday ingredients and even easier to customize to make it more or less spicy, smokey, or creamy with simple toppings and spices.
⭐️ Ingredients
2 tablespoons (30 grams) olive oil
1 large onion chopped
2 medium carrots chopped
2 ribs celery chopped
4 cloves garlic grated
2 teaspoons cumin ground
1 teaspoon chipotle powder or ½ teaspoon red pepper flakes
2 bay leaves
3 cans (15-oz each) (3 cans (720 grams)) black beans
3 cups (720 grams) vegetable broth
1 can (15-oz) (1 can (400 grams)) diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
2 limes
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Vegan Red Pesto Pasta with adzuki beans ???????? warm up with this delicious meal. #vegan #plantbased
Makes 2 serves
▪️150g (dry) penne pasta
▪️70g red pesto paste
▪️160g adzuki beans, rinsed and drained
▪️25g vegan cream cheese
▪️45g chopped baby spinach
▪️squeeze of lemon juice
1️⃣ Cook penne according to packet instructions. Save the pasta water when you drain.
2️⃣ In a small saucepan add the pesto paste and a small amount of the pasta water, stir together. Add drained pasta and beans and mix together.
3️⃣ Add vegan cream cheese and stir in. Add more of the pasta water as needed. Add chopped spinach last, then season (I used black cracked pepper and Italian herbs) and lemon juice. Mix together and serve. Enjoy!
ADZUKI BEAN CASSEROLE (STARCH SOLUTION, VEGAN, EASY)
Adzuki Bean Casserole
Ingredients
1 tbsp spoon of olive oil or water
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 small squash, peeled and diced ( I used butternut squash)
1 large carrot, peeled and diced
1 rib of celery thinly sliced
1 cup of boiled water
1 tbsp of vegetable bouillon (I used better then Bouillon)
3 cups of cooked adzuki beans
2 tsp of arrowroot or cornflower mixed with
1 tbsp of cold water to make a paste
1-2 large sweet potatoes
1. Heat oil in large saucepan with a tiny bit of water, so you are water sautéing.
2. Gently water saute the onion and garlic for about 3 minutes, stirring regularly.
3. Add the squash, carrot and celery to the onions and garlic.
4. Pour the boiling water over the vegetables and then stir in bouillon powder or paste, depending on which one you are using.
5. Bring mixture to a boil and simmer for 10 minutes until the vegetables are soft.
6. Preheat oven to 400 degrees
7. Stir in the cooked adzuki beans and return to a simmer for 5 minutes, stirring occasionally.
8. Add the Arrowroot or cornflower mixture and cook for about 1 minute until sauce thickens.
9. Remove from heat and transfer to a casserole dish.
10. Arrange the thin slices of sweet potato over the mixture. If you like sweet potato use two sweet potatoes.
11. Brush the top with a small amount of olive oil. Bake for 30 minutes until the potatoes are cook.
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Adzuki Bean Bowl w/ Peruvian Red Pepper Sauce & Plantains | TOM TO TABLE
This vegetarian, nutrient-dense bowl of tasty wonderfulness will take you away to Peru. Typically made with Peruvian beans called mayocoba or canary beans, this recipe uses the easier-to-find adzuki beans. The red pepper sauce however is spot-on Peruvian. The sweet slices of plantains really elevates this recipe.
Adzuki Bean Bowl w/ Peruvian Red Pepper Sauce & Plantains
Recipe adapted from
INGREDIENTS:
- Makes 4 servings
1 cup millet, dried and rinsed (or quinoa)
2 cups vegetable broth
1 Tbs. light olive oil
1 large onion, chopped
1 red bell pepper, diced
7 garlic cloves, minced
2 Tbs. fresh lime juice
1 cup coconut milk
1/4 cup cashews, soaked overnight
2 tsp. apple cider vinegar
1 tsp. kosher salt
1 Tbs. light olive oil
2 large carrots, sliced
1 bunch swiss chard, ribs removed and cut into strips
1 (15 oz. can) adzuki beans, rinsed
3 Tbs. light olive oil
2 very ripe plantains, peeled and sliced
Directions:
1. In a medium pot on high heat, boil vegetable broth. Once boiling, add millet and bring back up to a boil. Reduce heat to low, cover and simmer for 15 minutes then set aside.
2. In a large saute pan on medium heat, heat the oil. Add onions and stir for 10 minutes or until softened.
3. Add red pepper and stir for 10 minutes.
4. Add garlic and stir for 5 minutes.
5. In a blender add lime juice, coconut milk, cashews, apple cider vinegar, salt, onion-pepper mixture and blend until smooth.
6. In a large saute pan on medium heat, heat up oil and toss in the carrots. Stir for 5 minutes.
7. Add the swiss chard and stir until wilted.
8. Add red pepper sauce and combine.
9. Add the adzuki beans and combine for 5 minutes and turn heat off.
10. In a medium saute pan on medium heat, heat the oil. Add the plantain slices in a single layer and brown each side. Work in batches if you have to.
11. To serve, plate the beans and sauce over the millet with sliced plantains on top.
All filmed on a Sony RX100 M4 and Fuji X100T
Edited on Adobe Premiere Pro
Music courtesy of Gurty Beats. soundcloud.com/gurtybeats
Red Bean Porridge (Patjuk: 팥죽)
This popular, delicious porridge (juk: 죽 in Korean) is made from dried azuki beans (pat: 팥 in Korean) with added chewy rice cake balls made from glutinous rice flour. The porridge is creamy, nutty, and a little sweet.
Full recipe on my website:
My cookbook: