Sprouted Adzuki Vegetable Curry
Ingredients:

- 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
Instructions:
- Put garlic and 2-3 tablespoons of water into a nonstick pan, cook over medium-low heat, stirring occasionally until fragrant.
- Add curry powder, garam masala powder, smoked paprika powder and 4 tablespoons of water. Allow to heat together for 15-20 seconds while stirring.
- Add sweet potatoes, broccoli, preen peas, adzuki sprouts, tomato puree, coconut cream and stir well.
- 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.
- 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.
Note:
- Prep time 20 minutes, Cook time 30 Minutes.
- Servings 4
- Gluten-free, Vegan
Credit: Nensi Beram (rainbowinmykitchen.com)