How long does pumpkin and adzuki bean masala curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can pumpkin and adzuki bean masala curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make pumpkin and adzuki bean masala curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is pumpkin and adzuki bean masala curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does pumpkin and adzuki bean masala curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

4.5K Views 10 years ago

Pumpkin and Adzuki Bean Masala Curry
[Vegan]

HM By: Hana Mendes

Author Bio

Hana Mendes is a mum and creator of the food blog Nirvana Cakery. She shares... Read More

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Pumpkin and Adzuki Bean Masala Curry [Vegan]

793

Dairy Free

This recipe for lightly spiced curry is hearty and wholesome, with soft bites of pumpkin cooked in curry sauce, adzuki beans, and creamy coconut milk. It's seasoned with garam masala and a bit of fresh ginger for a touch of spicy flavor. Serve this with some greens, such as kale,... Read More

Ingredients You Need for Pumpkin and Adzuki Bean Masala Curry [Vegan]

For the Curry

6 cups pumpkin, cubed
3 cups adzuki beans
2 tablespoons coconut or olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
2 teaspoons garam masala
1/2 teaspoon turmeric
2 tablespoons tomato paste, or 1 tomato
13.5-ounce can full-fat coconut milk
Sea salt and pepper, to taste

Serve With:

Lime wedges
Toasted almond flakes
Fresh coriander

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How to Prepare Pumpkin and Adzuki Bean Masala Curry [Vegan]

In a large pot, fry chopped onions with coconut oil for 5 minutes until translucent.
Add garlic and ginger and fry for another 3 minutes.
Add garam masala, turmeric powder, and tomato paste, and cook for another minute. Add coconut milk and bring to a boil.
Peel the pumpkin, remove the seeds, chop into wedges, and add to the pot. Add a little extra water if needed.
Leave everything to simmer for about 20 minutes, until the pumpkin is soft. Now add drained adzuki beans and leave to cook for further 5 minutes.
Take off the heat and season with salt and pepper, to taste.
Serve with plenty of chopped fresh coriander, toasted almond flakes and lime wedges.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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