Ingredients:

This is a wonderful Curry that has a slightly sweet tinge for those who like Curry but don't like spicey dishes.
2 Cups Adzuki Beans
1 Medium Vidalia or Sweet Onion
1 Small Sweet Potato
3 Cups Vegetable Broth
3 Cups Coconut Milk (or Almond Milk with 3 Tbsp Coconut Flour or Tapioca Starch as a thickener)
3 Cloves Garlic (or 1/2 Tsp Garlic Powder)
1 Inch Piece of Ginger (or 1/2 Tsp Ginger Powder)
4 Tsp Coriander
1 Tsp Turmeric
2 Tsp Paprika
2-3 Tbsp Olive Oil
Salt, Pepper, Parsley
2 Cups Jasmine Rice (before cooking)

Directions:

Although some do not soak Adzukis, we recommend you do soak them for about two hours prior to starting to cook to ensure they are soft
Peel and grate the sweet potato, slice and dice the onion, garlic and ginger
Start cooking the rice (we like to add a little olive oil when cooking our rice)
We suggest you combine the dry spices together to make it easier and quicker to add (the salt, pepper and parsley are added after cooking so don't include
Using a large skillet or wok (we have a large wok for stir fry that works really well with curry recipes), place the olive oil and heat to medium then sautee the onion and potato for about 5 minutes
Add the garlic cloves and ginger and sautee for about another 2 minutes
Add the liquid and spices. Cover and boil for 5-6 minutes
Reduce heat and cook with a bubbling simmer for 35-40 minutes
Remove from heat, serve over rice and top with the parsley. Add salt and pepper to taste (we don't think you'll need to but we added it anyway)
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