Recipe description
Published on: August 3, 2026
Fiber Rich
Legume Rich
Plant Based
Why this recipe fits you
- Rich in fiber and plant-based protein from adzuki beans and asparagus.
- Combines diverse plant foods with polyphenol-rich herbs, spices, garlic, onion, and tomato.
- Balanced with legumes, vegetables, olive oil, and minimal added sugar.
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.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Ingredients
Bean, red
1
cup
Asparagus, green
200
gram
Za'atar
2
teaspoon
Onion
1
piece
Garlic
2
clove
Oil, olive
2
tablespoon
Curry powder
1
teaspoon
Tomato sauce
1
cup
Vegetable broth
2
cup
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Rinse adzuki beans and soak them overnight or for at least 4 hours.
2
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
3
Add curry powder and za'atar, stir for 30 seconds until fragrant.
4
Drain soaked adzuki beans and add to the pot. Pour in vegetable broth and tomato sauce. Bring to a boil, then reduce heat and simmer for 30 minutes.
5
Add trimmed asparagus spears and cook for another 10 minutes until tender.
6
Season with salt and black pepper to taste. Serve hot.
Nutrition
520 kcal
Calories
21 g
Protein
67 g
Carbohydrates
17 g
Fiber
9 g
Sugar
17 g
Fat
2.5 g
Saturated fat
2.2 g
Salt
FAQ
Are the adzuki beans dried or cooked?
The recipe is written for dried adzuki beans that have been soaked. If using cooked beans, reduce the simmering time and add them with the tomato sauce and broth.
How long should I soak the adzuki beans?
Soak them overnight or for at least 4 hours, then drain and rinse before cooking.
Do I need to cook the beans separately?
No. After soaking, the beans cook directly in the vegetable broth and tomato sauce. Make sure they become fully tender before serving.
Can I use canned adzuki beans?
Yes. Drain and rinse canned beans, then add them later in the cooking process and simmer until heated through.
Can I replace asparagus with another vegetable?
Yes. Broccoli, green beans, spinach, or zucchini can work well. Adjust the cooking time according to the vegetable.
What can I use instead of za'atar?
Use a mixture of dried thyme, sesame seeds, and a little sumac, or simply add extra curry powder and herbs to taste.
How can I make the curry spicier?
Add chili flakes, cayenne pepper, or fresh chili with the onion and garlic. Start with a small amount and adjust gradually.
How should I store leftovers?
Cool the curry promptly and refrigerate it in a covered container for up to 3 days. Reheat thoroughly before serving.
Is this curry suitable for a vegan diet?
It can be vegan when the vegetable broth, curry powder, and za'atar are free from animal-derived ingredients. Check the product labels.
How many servings does this recipe make?
The stated quantities make 2 servings.
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