Recipe description
October 4, 2026
One-Pot Adzuki Bean Asparagus Kitchari with Ginger
A cozy, fiber-rich one-pot meal with asparagus, adzuki beans, and warming ginger.
High Fiber
Plant Based
Budget Friendly
91%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from adzuki beans, asparagus, brown rice, onion, and garlic.
- Combines legumes, whole grains, vegetables, herbs, and spices for strong plant diversity.
- Provides a balanced one-pot meal with plant protein, slow carbohydrates, and olive oil.
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
0.75
cup
Rice, brown
0.75
cup
Asparagus, green
2
cup
Ginger
1
cup
Onion
1
piece
Garlic
2
clove
Turmeric
1
teaspoon
Seed, cumin
1
teaspoon
Oil, olive
2
tablespoon
Vegetable broth
3
cup
Salt
1
teaspoon
Cilantro
2
tablespoon
Instructions
1
Rinse the adzuki beans and brown rice thoroughly under cold water and drain.
2
Heat the olive oil in a large pot over medium heat. Add the cumin seeds and cook until fragrant, about 30 seconds.
3
Add the diced onion and sauté for 3-4 minutes until softened, then stir in the garlic and grated ginger and cook for 1 more minute.
4
Stir in the turmeric, then add the rinsed beans and rice, tossing to coat with the spices.
5
Pour in the vegetable broth, bring to a boil, then reduce the heat, cover, and simmer for 35-40 minutes until the beans are tender.
6
Meanwhile, trim and cut the asparagus into 3 cm pieces.
7
Add the asparagus and salt to the pot during the last 5 minutes of cooking and simmer until just tender.
8
Taste and adjust seasoning, then fluff the kitchari with a fork.
9
Serve warm in bowls, topped with chopped cilantro.
More Recipes For Your Gut
Nutrition
730 kcal
Calories
23 g
Protein
112 g
Carbohydrates
22 g
Fiber
10 g
Sugar
19 g
Fat
3 g
Saturated fat
2.4 g
Salt
FAQ
What is adzuki bean asparagus kitchari?
It is a one-pot dish made with adzuki beans, brown rice, asparagus, ginger, spices, and vegetable broth.
How many servings does this recipe make?
The recipe makes 2 servings.
Do I need to soak the adzuki beans first?
Soaking is not required, but it may help them cook more evenly. Rinse them well before cooking.
How long does the kitchari take to cook?
After the broth comes to a boil, simmer it covered for about 35–40 minutes, or until the beans and rice are tender.
When should I add the asparagus?
Add the asparagus during the final 5 minutes so it becomes tender while retaining some texture.
What if the beans are still firm after 40 minutes?
Continue simmering with the lid on and add a little water or broth if needed. Dried beans can vary in cooking time and should be fully tender before serving.
Can I use another type of rice or bean?
You can substitute ingredients, but cooking times and liquid requirements may change. Check the texture as the dish cooks.
Is this recipe suitable for a vegan or gluten-free diet?
It can be vegan and gluten-free when you use a suitable vegetable broth and check all packaged ingredients for the relevant labels.
How should I store and reheat leftovers?
Refrigerate leftovers promptly in a covered container and use them within 2–3 days. Reheat thoroughly, adding a splash of water or broth if needed.
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