Adzuki Bean Stew with Sweet Potatoes and Green Plantains

"Adzuki bean stew with sweet potatoes & green plantains This tasty comforting stew is packed with flavor & nutrition. Tweaked my grandma’s recipe a bit- and this new version is equally delicious (definitely more nutritious) I used sweet potatoes & green plantains in place of eggplant, adzuki beans in place of green mung beans. The recipe may look like there are a lot of steps involved but it is really a simple one, because they all can be done simultaneously."
-- @yummyyatra

Recipe Intro From yummyyatra

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 45mins

Recipe Card


  • 1/2 cup adzuki beans, soaked for 2 hours
  • 1 plantain, peeled and diced
  • 1 small sweet potato, diced
  • 1 teaspoon turmeric
  • Salt, to taste
  • 1 teaspoon tamarind paste
  • 2 dried red chilies
  • 1/2 cup unsweetened grated coconut
  • 1/2 cup water
  • 2 teaspoons cumin seeds
  • 1/2 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 sprig curry leaves
  • Fresh cilantro, for garnish
  • Rice, for serving


  • Step 1

    Drain the beans, then cook them until soft.

  • Step 2

    In a medium saucepan, cook the plantain, sweet potato, turmeric, salt and tamarind paste. Pour in enough water to cover the vegetables. Bring to a boil, then reduce heat to simmer until the vegetables are fully cooked through.

  • Step 3

    In the meantime, add the red chilies, coconut, 1/2 cup water and cumin seeds to a blender. Process until smooth and creamy. Add this to the vegetables in the saucepan. Continue simmering and gently add cooked adzuki beans to this and check for seasoning. If it is too runny, mash a few beans, continue simmering. Or you can blend another 1/4 cup of coconut with a teaspoon of water and add it to this stew. If it is too thick, add some hot water.

  • Step 4

    In a small pan cook the oil and mustard seeds until they stop sputtering. Then add the sprig of curry leaves, stir for a few seconds, then add to stew. Top with cilantro and serve with rice.