Caribbean Adzuki Bean Stew

The Essential Ayurvedic Cookbook/ Lois Leonhardi

3 Servings

Ingredients

• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/4 tsp cumin
• 1/4 tsp dried thyme
• 1/8 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 3 tbs avocado or algae or sunflower oil
• 1/2 cup minced onion
• 2 tbs minced fresh ginger
• 1 cup cubed peeled sweet potato, squash or pumpkin (1⁄2-inch cubes)
• 1/4 tsp Himalayan salt
• 1/4 tsp black pepper
• 2 tbs light (fancy) molasses or coconut sugar
• 1 can (14 to 19 oz) adzuki beans, drained and rinsed
• 3/4 cup frozen corn
• 2 tbs fresh chopped cilantro
• 2 tbs freshly squeezed lime juice

Instructions

1. In a small bowl, combine allspice, cinnamon, cumin, thyme, nutmeg and cayenne.
2. In a medium saucepan, heat oil over medium heat. Add onion and ginger; cook, stirring, for 3 to 5 minutes or until onion is soft and translucent. Add spice mixture and cook, stirring, for 1 minute.
3. Stir in yam, salt, black pepper, water and molasses; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 15 minutes or until yams are tender and sauce is thickened. Stir in beans and simmer for 1 minute.
4. Remove from heat and stir in corn. Cover and let stand for 5 minutes or until corn is tender. Stir in cilantro and lime juice.