Recipe description
August 1, 2026
Adzuki Bean Aubergine Curry with Smoked Paprika
A warming, fiber-rich curry with adzuki beans, aubergine, and smoky paprika
Fiber Rich
Vegan
Whole Grains
84%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from adzuki beans, aubergine, tomatoes, onion, and garlic.
- Includes diverse plant foods, herbs, and polyphenol-rich spices.
- Provides a satisfying combination of plant protein, vegetables, and healthy fats.
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
Aubergine
2
piece
Paprika powder
1
teaspoon
Onion
1
piece
Garlic
2
clove
Tomato
2
piece
Coconut milk
1
cup
Curry powder
1
teaspoon
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Coriander
2
tablespoon
Instructions
1
Heat olive oil in a large pan over medium heat. Add chopped onion and garlic, sauté until softened.
2
Add diced aubergine and cook for 5 minutes until slightly browned.
3
Stir in adzuki beans, chopped tomatoes, curry powder, and smoked paprika. Cook for 2 minutes to release aromas.
4
Pour in coconut milk and bring to a gentle simmer. Cover and cook for 20 minutes until aubergine is tender.
5
Season with salt to taste. Garnish with fresh coriander before serving.
More Recipes For Your Gut
Nutrition
560 kcal
Calories
16 g
Protein
62 g
Carbohydrates
17 g
Fiber
13 g
Sugar
29 g
Fat
17 g
Saturated fat
1.3 g
Salt
FAQ
How many people does this adzuki bean aubergine curry serve?
The recipe serves 2 people.
Should I use cooked or dried adzuki beans?
Use cooked adzuki beans, drained before adding them. If using dried beans, cook them separately according to the packet instructions first.
Can I make this curry vegan?
Yes. The listed ingredients are plant-based, so the curry is suitable for a vegan diet when all packaged ingredients are checked for animal-derived additives.
Can I replace the coconut milk?
Yes. You can use an unsweetened plant-based cream or cooking milk, although the flavour and thickness may change.
How can I make the curry less spicy?
Use a mild curry powder and reduce or omit it if needed. Smoked paprika adds a savoury flavour but is usually not very hot.
How do I know when the aubergine is cooked?
It is ready when it is soft and tender throughout, usually after about 20 minutes of gentle simmering.
Can I prepare this curry in advance?
Yes. Cool it promptly, refrigerate it in a covered container, and reheat it thoroughly until piping hot before serving.
Is this curry suitable for people with digestive sensitivities?
Adzuki beans contain fibre and may cause gas or bloating for some people. Start with a small portion and adjust ingredients to your individual tolerance.
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