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My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

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Adzuki Bean Stew

A lightly spiced, deliciously savoury bean-and-vegetable stew that's packed with fiber, vitamins and minerals.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Yield: Serves 2-3 (recipe can be doubled to serve 4-6)


Adzuki beans (also known as azuki or aduki beans) are frequently used in east-asian cuisine, including Chinese and Japanese dishes. Here, we've paired it with spices, sweet potato and spinach to made a savoury and filling stew.

This dish is fairly versatile, and very simple to make. You can substitute other beans such as kidney or garbanzos in place of adzuki if they are unavailable. Regular potatoes, yams or butternut squash can also be used in place of sweet potatoes if it's more convenient.

If you do use canned adzuki beans, look for varieties with no salt added.


  • 1/2 + 2/3 cups low-sodium vegetable broth
  • 1/2 tsp. tumeric powder
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. red chilli pepper flakes
  • 1 medium onion, diced
  • 2 cloves garlic, peeled and minced
  • 1 medium red bell pepper (capsicum), diced
  • 2 large sweet potatoes, peeled and cut into chunks
  • 1 1/4 cups cooked adzuki beans (or 1 x 15oz. / 400g. can, drained and rinsed)
  • 5 oz. (150g) baby spinach leaves
  • 2 tbsp. concentrated tomato paste
  • 2 tbsp. chopped fresh cilantro (coriander)


  1. Place the 1/2 cup of vegetable broth, tumeric, paprika, cumin and red chilli pepper flakes in a pot over a medium-high heat. Cook for 5 minutes until the spices become fragrant. Add the onions, garlic and red bell pepper, and sautee for 5-6 minutes until softened (make sure you add more water as necessary to prevent the ingredients from sticking to the pan.)
  2. Add the sweet potato and extra 2/3 cup of vegetable broth. Reduce heat to medium, cover, and simmer for 12-15 minutes until the sweet potato is just tender (the cooking time will vary depending on how big or small you cut the sweet potatoes.)
  3. Add the adzuki beans, spinach and tomato paste; stir through. Replace lid and cook for a further 5 minutes.
  4. Remove pot from the heat and stir through fresh coriander. Serve immediately on a bed of brown rice, millet or other whole grain. Or just have it all by itself!

Leftover stew can be transferred to sealed containers and refrigerated for up to 3 days, or frozen for up to 1 month.