Adzuki beans curry

This easy and earthy flavored adzuki beans curry made using Instant pot will make your meal healthy and filling. Serve this vegan and gluten-free curry as a side with rice, millet, or quinoa and crunchy veggies!

Adzuki beans are widely grown in the Himalayan region and come in varied colors. The adzuki beans I used in this recipe are light brown. You can use any adzuki beans to make this recipe.

I usually soak all my beans and grains for better digestion and nutrient assimilation and soaked these adzuki beans overnight.

If you skip soaking, cooking times will vary, and please check the recipe notes section for it.

Let's begin making curried adzuki beans:

• Soak adzuki beans for 8 to 10 hours or overnight.
• Start an instant pot in saute mode.
• Once it is hot, add oil, bay leaves, cloves, and cinnamon to it.

• Now add finely chopped onions and ginger and let it saute for a couple of minutes.

• Add chopped tomatoes and mix them well.
• You can use canned tomatoes or tomato puree as well.

• Gather all spice powders - cumin seeds powder (jeera powder), coriander seeds powder( dhaniya powder), turmeric powder, red chili powder, or flakes.

• Now add these spice powders, salt, and jaggery powder to the instant pot. Mix it well.

• Wash the adzuki beans a couple of times and drain the water completely. Now add these beans to the instant pot.

• Please give it a good stir.

• Add water to the Instant pot and switch off the saute mode. Deglaze the instant pot to avoid the burn signal.

• Close the lid, seal the vent and start the Instant pot in manual or pressure cook mode, and pressure cook the adzuki beans for 10 minutes on high pressure.
• Once the Instant pot beeps, wait for 10 minutes and do a manual pressure release.

Stovetop instructions:

• For cooking adzuki beans curry using a stovetop, all the steps remain the same except the time.
• Once you add the water to the curry, cook the beans on medium flame with the lid closed until tender. It may take from anywhere to 45 minutes to 90 minutes, depending on the beans.
• Beans will take more time to cook when we add salt. So better to add salt to the beans when they are done at least 80%.
• It's better to use a heavy bottom dish as it will take a long time to cook the beans using a stovetop.

How to serve adzuki beans curry:

• I like to serve it as a side of rice or millet for lunch.
• If it is for dinner, serve it along with a slice of toasted bread.
• You can add potatoes to this recipe and make this as a curried soup.

Recipe Notes and variations:

• One cup of dried adzuki beans will yield around 3 cups of soaked beans and the same quantity of cooked beans.
• This curry will yield firm beans. You can cook for 15 minutes for the softer beans according to your liking.
• Skip red chili to make the dish less spicy or reduce the quantity to suit your liking.
• By adding veggies like potatoes, carrots, beans to this recipe, you can make curried adzuki bean soup that will be a meal by itself.
• You can always add green leafy veggies to this curry at the end. Spinach, kale. or collard greens will be a good option.
• Add finely chopped leaves once you release the pressure and close it for 5 minutes so that leaves will become tender.
• If you use unsoaked adzuki beans to make this recipe, cook it for 20 minutes on HIGH pressure.
• Old beans will take more time to cook. If the beans seemed to be uncooked, close the lid and cook the curry again for 4 to 5 minutes.

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