This curry features a thoughtfully balanced combination of ingredients designed to drain dampness and warm the Stomach and Spleen, aligning with principles of Traditional Chinese Medicine (TCM).
Adzuki beans, also known as Chi Xiao Dou, are sweet, sour, and neutral to slightly cooling. They effectively drain dampness and heat from the body. When paired with warming vegetables and spices, adzuki beans help create a balanced dish that supports the body in clearing excess dampness—especially beneficial during the transition from winter to spring.
Winter squash, according to TCM, has a slightly cooling nature with sweet and slightly bitter flavors. However, prolonged cooking, such as in soups or stews, transforms its thermal nature to neutral or slightly warming. Soups and stews are particularly gentle on digestion, as they reduce the Stomach’s effort to warm and break down food. Winter squash is also considered a Qi tonic, strengthening both Spleen and Stomach Qi.
Warming spices play a vital role in this curry. Rou Gui (cinnamon bark) warms and tonifies Kidney, Heart, and Spleen Yang, unblocks channels and vessels, and promotes the generation of Qi and Blood. Jiang Huang (turmeric) invigorates the Blood, dispels stasis, and prevents stagnation caused by winter cold. Sheng Jiang (fresh ginger) releases the exterior, disperses cold, and warms the Lungs, Spleen, and Stomach. Additional spices like chili, mustard seed, garlic, and onion further warm the body, enhance digestion, and support the immune system.
Whenever possible, cooking beans from scratch is ideal. If time permits—or with the help of an Instant Pot—home-cooked beans make an excellent base. For a quicker option, canned beans and pre-cut squash offer a convenient alternative, making this dish both nourishing and easy to prepare.
Ingredients:
- 2 Tbs olive oil
- 1½ in. piece cinnamon stick
- 1 small dried chili (or ½ tsp crushed red pepper)
- ½ tsp brown mustard seeds
- 2 cloves garlic, finely chopped
- 1 cup onion, finely chopped
- 1 Tbs ginger, peeled and grated
- 1 small fresh green chili, thinly sliced
- 2 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp turmeric
- 1 tsp garam masala
- 1 tsp salt
- 2 Tbs tomato paste
- 6 cups winter squash (butternut, kabocha, pumpkin), cut into 1 in. cubes
- 2 cans (15 oz) adzuki beans, rinsed and drained
- 6 Tbs unsweetened grated coconut
- 3 Tbs lemon juice
- ½ cup fresh cilantro leaves
- 1 cup plain yogurt
Instructions:
- Prep everything before you begin as this recipe comes together very quickly, with no time for measuring and chopping once you begin.
- Heat the oil in a stock pot. It’s important that the oil is hot before you add spices, but not so hot that the spices burn, so use medium heat and test it by throwing a couple mustard seeds in. They should sizzle and pop immediately.
- Add the cinnamon stick and dried chili, frying for about 20 seconds until they begin to darken. Add the mustard seeds, then garlic, onion, ginger, green chili, ground spices and salt. Cook for 2-3 minutes until the onions are soft, lowering heat if necessary. Add the tomato paste and ¼ cup of water and cook for another 2-3 minutes. There should be some liquid in the bottom of the pot—if needed, add a little water.
- Add chopped squash, cover and reduce heat. Simmer for 20 min or until squash is just cooked. Add adzuki beans, 1 cup of water and coconut and simmer for 5 more minutes.
- Remove from heat and stir in lemon juice. Serve topped with cilantro and a dollop of yogurt. Delicious with nan bread and an Indian pickle! Enjoy!
