I know that we usually do recipes on only Mondays, but we figure this is something to help everyone get through the rest of the week!
Sometimes
its good to step outside the box. There's nothing wrong with tried and
true, but trying something new is always exciting. Today's recipe
involves azuki
beans. An east Asian and Himalayan bean that is a good source of a
variety of minerals. It's very popular in Asia, but not so much
stateside, so let's give it a try!
Creamy Beany Coconut Curry
(Serves about 4)
6 ounces adzuki beans, soaked overnight
3 ounces coconut chips
2 ounces ground almonds
2 cups warm water
1 tblspn eSutras Organics extra virgin Olive Oil
1/2 tblspn apple cider vinegar
2 tspn eSutras Organics Raw Cane Juice sugar
1 1/2 tspn eSutras Organics Curry Powder
2 ounces ground almonds
2 cups warm water
1 tblspn eSutras Organics extra virgin Olive Oil
1/2 tblspn apple cider vinegar
2 tspn eSutras Organics Raw Cane Juice sugar
1 1/2 tspn eSutras Organics Curry Powder
1 tspn eSutras Organics Turmeric powder
1 tspn onion granules
1/2 tspn eSutras Organics Greek Seasoning blend
1/2 tspn eSutras Organics Ground Cardamom
1/4 tspn eSutras Organics Cinnamon Bark
2 carrots, diced
1 sweet potato, diced
1 tspn onion granules
1/2 tspn eSutras Organics Greek Seasoning blend
1/2 tspn eSutras Organics Ground Cardamom
1/4 tspn eSutras Organics Cinnamon Bark
2 carrots, diced
1 sweet potato, diced
Directions:
1.
Place the adzuki beans in a pan and fill with plenty of water, a
couple inches above the beans. Bring to a boil then cover and simmer
gently for 45 minutes. Make sure they are done and tender.
2. Meanwhile, place the rest of the ingredients, except the carrot and sweet potato, in a bowl and cover with the warm water. Leave to soak for 30-45 minutes.
3. After the coconut mix has finished soaking, transfer to a blender and blend until smooth, stopping a couple of times to scrape down the sides. Once it is a smooth consistency, set aside. Once the beans have cooked, transfer them to a colander and rinse.
5. Rinse the pan, and add the cooked beans back to the pan along with the coconut mixture, carrots and sweet potato. Cover the pan and bring to a boil, then simmer for 15 minutes until carrots and sweet potato are tender.
Serve with rice. This is one of the most delicious curries you'll ever taste!! Great for leftovers, too! Try this unique dish and check out many more at www.esutras.com
Teri Ridley, eSutras Organics2. Meanwhile, place the rest of the ingredients, except the carrot and sweet potato, in a bowl and cover with the warm water. Leave to soak for 30-45 minutes.
3. After the coconut mix has finished soaking, transfer to a blender and blend until smooth, stopping a couple of times to scrape down the sides. Once it is a smooth consistency, set aside. Once the beans have cooked, transfer them to a colander and rinse.
5. Rinse the pan, and add the cooked beans back to the pan along with the coconut mixture, carrots and sweet potato. Cover the pan and bring to a boil, then simmer for 15 minutes until carrots and sweet potato are tender.
Serve with rice. This is one of the most delicious curries you'll ever taste!! Great for leftovers, too! Try this unique dish and check out many more at www.esutras.com
Shop online at eSutras Organics today!
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