Recipe description
July 29, 2026
One-Pot Adzuki Bean Artichoke Kitchari with Curry Leaf
One-Pot Adzuki Bean Artichoke Kitchari boosts gentle gut-friendly fiber.
One Pot Meal
Easy Recipe
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- High in gut-friendly fiber from adzuki beans and artichokes.
- Contains polyphenol-rich spices like turmeric, garlic, and curry leaf.
- One-pot preparation with plant-based protein and whole grains promotes balanced nutrition.
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
Bean, red
1
cup
Artichoke
2
piece
Curry powder
1
teaspoon
Rice
1
cup
Onion
1
piece
Garlic
2
clove
Ginger
1
tablespoon
Oil, coconut
1
tablespoon
Turmeric
1
teaspoon
Seed, cumin
1
teaspoon
Salt
1
teaspoon
Water
3
cup
Instructions
1
Rinse adzuki beans and soak them in water for at least 4 hours or overnight.
2
Chop onion, garlic, and ginger finely. Slice artichokes into quarters.
3
Heat coconut oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
4
Add soaked adzuki beans, rice, turmeric, cumin, curry leaf, and salt. Stir to combine.
5
Pour in water and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
6
Add artichoke pieces and cook for another 15 minutes until beans and artichokes are tender.
7
Adjust seasoning if needed. Serve warm.
Nutrition
450 kcal
Calories
20 g
Protein
65 g
Carbohydrates
12 g
Fiber
6 g
Sugar
12 g
Fat
6 g
Saturated fat
2.5 g
Salt
FAQ
Is this recipe gluten-free, and can I use gluten-free curry powder?
Yes—it's gluten-free as written, but check curry powder labels to ensure they’re gluten-free.
Is this recipe vegan?
Yes. It uses only plant-based ingredients.
How long does it take in total, including soaking?
Soak the adzuki beans for at least 4 hours (or overnight). Cooking is about 45 minutes. If you soak, plan roughly 4–5 hours from start to finish; if you use canned beans, about 45 minutes.
Can I substitute the adzuki beans with another bean?
Yes. You can use other small dried beans (e.g., black-eyed peas or kidney beans) but adjust soaking and cooking times.
How many servings does this make?
2 servings.
How should I store leftovers?
Let cool, then refrigerate in an airtight container for 3–4 days; freeze for 2–3 months.
Can I prep this in advance or speed it up?
Yes—soak beans overnight to save time; you can chop aromatics ahead of time; or use canned adzuki beans to skip soaking.
What equipment do I need?
A large pot, a knife, a cutting board, measuring spoons, and a wooden spoon.
How can I adjust the spice level?
Increase or reduce curry powder and curry leaves; add chili flakes for more heat; for milder, use less curry powder.
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