Japanese pumpkin and adzuki bean masala stew (GF)

Oh look, another curry recipe! What can I say apart from the fact that this chilly afternoon weather makes me crave comforting yet nourishing and grounding food. To be honest, I wasn’t actually intending on making another curry but I guess adding coconut milk to a savoury spicy dish kinda makes it one right?

Pumpkins are thriving in this winter weather- it is so important to consume foods that are grown seasonally to ensure that they are in the most nutritious state as possible. I was given a giant homegrown Japanese pumpkin from my amazing parent in laws- they have a thriving pumpkin vine that grew from a random seed in the compost! Eating seasonal fruit and vegetables also ensures that we consume the important vitamins and minerals found in these foods to maintain our our health and well-being in certain seasons.

I always keep the skin on my pumpkin as this retains the fibre and is also the most nutrient- dense part of any fruit and vegetable. Pumpkins are an excellent source of potassium, vitamin C as well as vitamin A (in the form of betacarotenes). Altogether, this makes the humble pumpkin a powerhouse of nutritients to ensure a healthy immune, integumentary and gastrointestinal systems.

Awhile ago, I bought some organic adzuki beans from the bulkfood store without really thinking about what I was going to create with it. In my childhood, mum and nan used to make sweet (not-very-healthy) red bean paste to stuff in baos (white fluffy clouds of delicious buns) and I have also ever seen brownie recipes utilising them too. I decided to use it in this stew instead and it turned out perfect! Adzuki beans are a good source of complex carbohydrates, fibre, plantbased protein as well as folate, potassium, iron and magnesium.

RECIPE:

Serves four-six

1.5 cups of organic adzuki beans, soaked overnight

4 cups vegetable stock

1 onion, sliced

2-3 cloves of garlic, crushed

1 chilli, sliced finely

1 TSPN garam masala

1 TSPN turmeric

1 TSPN ground ginger

1/2 TSPN ground black pepper

Pinch of salt

1 cup coconut milk

1 organic broccoli, cut into florets

3 stalks of organic celery, chopped

4 cups chopped organic Japanese pumpkin

Fresh coriander, cress and parsley, to serve

Activated/ roasted organic cashews, to serve

1. In a pot, fry off the onion, garlic, turmeric, garam masala, turmeric, chilli, salt and pepper in two tablespoons of coconut milk until fragrant.

2. Add the pumpkin, adzuki beans, vegetable stock and coconut milk. Stir and cover the pot. Simmer for 45 minutes and stir occasionally.

3. Add the celery and broccoli. Cook for an extra 5-10 minutes.

4. Serve with fresh herbs and cashews.

NOTES:

❀ Substitute the adzuki beans with chickpeas or other type of beans if desired.

❀ Substitute the pumpkin with butternut pumpkin or sweet potato.

❀ Leftovers can be frozen and reheated for future meals.

Enjoy this hearty and easy recipe!

Much love,

Di ♡

Very little is needed to make a happy life; it is all within yourself, in your way of thinking.”- Marcus Aurelius.

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