Curried Adzuki Beans

Curried Adzuki Beans

Growing up in India, adzuki beans were a staple in my mom’s kitchen. I love them because they have a firm texture and nutty flavor. I’ve had trouble finding them in the U.S., though, until I discovered Bob’s Red Mill, and I am so thankful I did! Curried adzuki beans with basmati rice is a super-easy and delicious weeknight dinner for us.  

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Servings: 4


  • 2 tablespoons oil
  • 3/4 cup dried red adzuki beans (soaked overnight)
  • 1 teaspoon whole cumin seeds
  • 1 red onion (peeled, thinly sliced)
  • 3 cloves garlic (minced)
  • 1 tablespoon ginger (grated)
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 cup tomatoes (chopped, pureed)
  • Salt (to taste)
  • 1 teaspoon garam masala
  • 2 tablespoons fresh lime juice
  • 1 tablespoon cilantro (chopped)


  1. Turn instant pot to saute setting and add oil. 

  2. After about 1 minute, add cumin seeds and wait until seeds begin to sizzle.

  3. Add red onion, garlic, and ginger, and saute until soft and wilted. 

  4. Add powdered cumin and powdered coriander and stir well.

  5. Add pureed tomatoes, adzuki beans, salt, and 2 cups water.

  6. Cover instant pot and hit cancel, then set to beans/chili mode and cook for 25 minutes.

  7. Remove cover and stir in garam masala powder and lime juice.

  8. Serve with steamed rice and garnish with cilantro.