Sprouted Adzuki Vegetable Curry


  • 1 clove garlic minced
  • 250g sweet potatoes diced
  • 100g frozen or fresh peas
  • 100g fresh or frozen broccoli florets
  • 200g adzuki beans sprouted (at a minimum soaked in warm water for 12 hours)
  • 300ml water
  • 200ml tomato puree
  • 200ml coconut cream
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon smoked paprika powder
  • Salt and black pepper to taste


  1. Put garlic and 2-3 tablespoons of water into a nonstick pan, cook over medium-low heat, stirring occasionally until fragrant.
  2. Add curry powder, garam masala powder, smoked paprika powder and 4 tablespoons of water. Allow to heat together for 15-20 seconds while stirring. 
  3. Add sweet potatoes, broccoli, preen peas, adzuki sprouts, tomato puree, coconut cream and stir well. 
  4. Bring to a simmer over medium heat, season with salt and black pepper, then reduce heat to low and gently simmer for 25-30 minutes or until sweet potatoes are tender. Remembering to stir occasionally. 
  5. Check seasonings adjust if needed . If the curry is too thick you can add 100-200 ml water and extra seasoning.  

Serving Suggestion:

  • Serve with rice, garnish with parsley
  • Grain free option serve with mash potatoes.


  • Prep time 20 minutes, Cook time 30 Minutes.
  • Servings 4
  • Gluten-free, Vegan


Credit: Nensi Beram (rainbowinmykitchen.com)