Adzuki Bean & Pumpkin Curry
- 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
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 together for about 5 mins. Finally, add salt and pepper to taste and serve with a squeeze of lemon juice on basmati or brown rice.
Nadia Marshall is an Ayurvedic Consultant, Cook, Health Writer and Managing Director of the Mudita Institute & Health Clinic near Byron Bay. Their ‘WARMTH’ cookbook is available as a FREE download from their website.