Pumpkin & Adzuki Bean Coconut Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 331.2
  • Total Fat: 22.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.9 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 9.2 g
  • Protein: 7.1 g

View full nutritional breakdown of Pumpkin & Adzuki Bean Coconut Curry calories by ingredient



Number of Servings: 6

Ingredients

    I cup adzuki beans, uncooked
    1T olive oil
    1 onion, diced
    2 cloves garlic, crushed
    30g. ginger root, grated
    2 hot chillies, finely chopped
    1t. ground turmeric
    1.5t. ground cumin
    1.5t. ground coriander
    400g. can diced tomatoes
    0.25 cup water
    1t. tamarind paste
    400ml. light coconut cream
    12 kaffir lime leaves, shredded
    1kg. pumpkin
    1 cup shredded coconut
    juice of one lime

Tips

To cut down prep. time, beans can be prepared the day before, and stored in refrigerator.


Directions

1. Prepare and cook beans as per packet instructions.
2. Heat oil in large pot. Add onion, garlic and saute for a few minutes. Add ginger, chilli, turmeric, cumin and coriander. Cook for 2 minutes.
3. Add tomatoes, water, tamarind puree and cook for 5 minutes. Add the coconut cream and kaffir lime leaves. Mix well, return to boil, then reduce to low and simmer for 15 minutes.
4. Add the pumpkin. Simmer for 30 minutes until pumpkin is tender. Add cooked beans, shredded coconut and lime juice. Mix until well combined and heated through. Serve with rice, lime wedges and fresh coriander.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user MONTROSE28.