An easy slow cooker curry with adzuki beans and sweet potato.
Our last trip to the local Asian supermarket to buy pulses resulted in the familiar split peas and butter beans, plus something called red cow peas. These are common in some countries as they are drought resistant – and they are also known as adzuki beans.
My first go at using them is based on a traditional dish called pumpkin erissery, from Kerala in South India.
- 1 cup (approx 2-300g) dried cow peas/adzuki beans
- 3 medium sweet potatoes
- 1 can coconut milk
- 600ml water
- 2 tomatoes
- 1 onion
- 1/2 tsp hot chilli powder
- 1 pinch cayenne pepper
- 1 desert spoon each cumin, turmeric and mustard seeds
- Soak the beans overnight or for approx. 8 hours.
- Drain, and place in the bottom of the slow cooker.
- Peel and dice the onion and dice the tomatoes, and add to the slow cooker.
- Peel the sweet potatoes and cut into chunks. Add these to the other ingredients and mix together.
- Crush the mustard seeds with the back of a spoon and stir in the spices. If you don't have individual spices, try using garam masala or curry powder.
- Heat up the coconut milk until it starts to bubble, and boil the water. Stir it in and mix everything well, then set your slow cooker on low.
And the result?
After 7-8 hours the result was a dish with a well rounded flavour and a velvety smoothness. The texture of the coconut milk was lost a bit with the slow cooking, but it still helped make this a dish that was fragrant as well as filling. Definitely one to make again, and it would be easy to make on the hob using canned or pre-cooked adzuki or black eye beans.