{"id":8693,"date":"2017-09-26T17:09:19","date_gmt":"2017-09-26T21:09:19","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=8693"},"modified":"2019-12-11T02:15:21","modified_gmt":"2019-12-11T07:15:21","slug":"aduki-beans-curry-plantain-snake-beans","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/aduki-beans-curry-plantain-snake-beans\/","title":{"rendered":"Aduki Beans Curry with Green Plantain & Snake Beans"},"content":{"rendered":"

Aduki beans<\/strong> deliver a unique earthy taste to this hearty Mauritian-style curry<\/strong> with snake beans<\/strong> (also known as yardlong beans<\/strong> or Chinese long beans<\/strong>) and green plantains.<\/p>\n

\"Aduki <\/picture><\/p>\n

Aduki beans, also known as adzuki or azuki beans, are small red beans that are often used in many Asian sweet preparations. I love them in both sweet and savoury dishes as they have a unique earthy is unlike any other beans. The closest in terms of taste would be red kidney beans.<\/p>\n

In this recipe, I\u2019ve used sprouted aduki beans (see recipe notes) not only for their nutritional value but also because sprouted beans cook faster than just soaked beans. However, if you are short of time you may use pre-cooked beans as soaked (unsprouted) beans may take more than 45 minutes to cook.<\/p>\n

I tend to be a little gentler on spice these days as I adjust to what my body feels like. So, I don\u2019t use chilies as often as I used to, but feel free to add them in as per your heat preference or tolerance.<\/p>\n

Plantain adds a nice starchy texture to this curry. If you can\u2019t find plantains (or green bananas), you may replace them with potatoes. In this case, skip the boiling and just pan-fry them until they are 90% cooked before adding them to the curry.<\/p>\n

This recipe makes a big pot which is enough to feed a family of 5 or 6. For Kevin and I, it makes a few meals for the week.<\/p>\n

Watch Episode #2 of Spontaneous Cooking for the Soul<\/h4>\n

This series of videos is geared towards a more unplanned cooking and recipes that we cook on a daily basis.<\/p>\n

If you\u2019ve watched Episode #1<\/a><\/strong>\u00a0then you already have a sense of this series. Otherwise these videos are filmed in the spur of the moment whenever spontaneity kicks in. Very often, like for today\u2019s episode, we happen to be preparing a nice meal, so we thought why not just grab the camera and film this too without the usual planning, set up and editing that goes along with the formal videos.<\/p>\n