Recipe description
July 28, 2026
Adzuki Bean Asparagus Curry with Fennel Seed
Cozy, fiber-rich curry supporting digestion and gut-friendly plant diversity.
High Fiber
Digestion Friendly
92%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from legumes, vegetables, and whole-food ingredients.
- Includes polyphenol-rich herbs and spices to support gut diversity.
- Balanced plant-based protein with healthy fats for satiety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Adzuki beans
1
cup
Asparagus, green
200
gram
Fennel seeds
1
teaspoon
Onion
1
piece
Garlic
2
clove
Curry powder
1
tablespoon
Coconut milk
1
cup
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Cilantro
2
tablespoon
Instructions
1
Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until softened.
2
Stir in curry powder and fennel seeds, cook for 1 minute until fragrant.
3
Add rinsed adzuki beans and coconut milk. Bring to a gentle simmer.
4
Trim asparagus spears and add to the skillet. Cover and cook for 8-10 minutes until tender.
5
Season with salt and black pepper to taste. Simmer uncovered for 2 more minutes.
6
Garnish with fresh cilantro and serve warm over rice or with flatbread.
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Nutrition
350 kcal
Calories
12 g
Protein
32 g
Carbohydrates
8 g
Fiber
6 g
Sugar
36 g
Fat
20 g
Saturated fat
1.5 g
Salt
FAQ
Can I use canned adzuki beans instead of dried ones?
Yes. Rinse and drain canned adzuki beans, add them in step 3 and simmer briefly.
Can I substitute asparagus with another vegetable?
Yes. Broccoli, green beans, zucchini, or peas work well.
Is this dish vegan and gluten-free?
It's vegan. Gluten-free if your curry powder and coconut milk are labeled gluten-free.
How can I adjust the spice level?
The recipe is mild; to add heat, use more curry powder or chili; to soften, use less.
How should I store leftovers?
Cool and refrigerate in an airtight container for 3–4 days. You can freeze leftovers for 1–2 months; reheat gently.
What about nutrition and fiber?
It's high in plant-based protein and fiber from adzuki beans and vegetables; supports gut-friendly digestion.
Can I omit fennel seeds?
Yes, you can omit them; you’ll lose some aroma.
How many servings does this make and can I scale it?
The recipe yields 2 servings; double or triple the ingredients for more servings.
What are good serving options?
Serve warm over rice or with flatbread; a squeeze of lemon is optional.
Are there any common allergens in this dish?
Contains onion, garlic, and coconut milk. Check labels if you have coconut or gluten allergies.
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