Recipe description
September 28, 2026
Adzuki Bean Beetroot Curry with Harissa
A vibrant, fiber-rich curry bringing adzuki beans, beetroot, and harissa to the table.
High Fiber
Legume Rich
Colorful Plants
91%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fermentable fiber and plant protein from adzuki beans.
- Includes colorful beetroot, herbs, spices, onion, garlic, and ginger for plant diversity.
- Balances slow-digesting carbohydrates with healthy fats 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.
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
Beans
1
cup
Beetroot
1
piece
Harissa paste
1
tablespoon
Onion
1
piece
Garlic
2
piece
Ginger
1
tablespoon
Tomato, paste
1
tablespoon
Coconut milk
0.5
cup
Vegetable broth
1
cup
Oil, olive
1
tablespoon
Seed, cumin
1
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Parsley
2
tablespoon
Instructions
1
Rinse the adzuki beans and simmer in water until tender, about 30–40 minutes, then drain.
2
Peel and dice the beetroot into small cubes.
3
Heat olive oil in a pan and sauté the chopped onion for 4–5 minutes until softened.
4
Add minced garlic and grated ginger, and cook for another minute until fragrant.
5
Stir in tomato paste, cumin, and harissa paste, and cook for 1 minute.
6
Add the beetroot cubes, cooked adzuki beans, coconut milk, and vegetable broth.
7
Season with salt and black pepper, then simmer gently for 15–20 minutes until the beetroot is tender and the sauce thickens.
8
Taste and adjust the seasoning, then serve hot, garnished with fresh parsley.
More Recipes For Your Gut
Nutrition
590 kcal
Calories
25 g
Protein
91 g
Carbohydrates
22 g
Fiber
13 g
Sugar
18 g
Fat
9 g
Saturated fat
1.6 g
Salt
FAQ
How many servings does this adzuki bean beetroot curry make?
The recipe makes 2 servings.
Do adzuki beans need to be soaked before cooking?
Soaking is optional. Rinse the beans, then simmer them in water for about 30–40 minutes, or until tender.
Can I use canned adzuki beans?
Yes. Drain and rinse them, then add them with the beetroot and liquids. Reduce the simmering time to about 15 minutes, or until the beetroot is tender.
How can I adjust the curry’s spice level?
Use less harissa for a milder curry or add more for extra heat. Adjust gradually and taste before adding more.
Can I replace the coconut milk?
Yes. Use an unsweetened plant-based cream or extra vegetable broth. The curry may be less creamy.
How do I know when the beetroot is cooked?
It is ready when a fork slides easily into the cubes. Smaller pieces cook more quickly.
What can I serve with this curry?
Serve it on its own or with rice, flatbread, quinoa, or a simple salad.
How should I store leftovers?
Cool leftovers promptly, refrigerate them in a sealed container, and use within 2–3 days. Reheat thoroughly before serving.
Can this curry be frozen?
Yes. Freeze it in suitable airtight containers for up to 3 months. Thaw it safely in the refrigerator and reheat until piping hot.
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