ADZUKI BEAN JAPANESE CURRY

Japanese curry is such a delicious mess of flavour. The Nourishing Club version isn't very authentic, but it is loaded with vegetables, packed with anti-inflammatory spices and coconut cream (instead of a roux) which makes it gluten-free and less oily. I first sold this curry at my Leichhardt shop; The Shop Next Door and it would always sell out, meaning I'd have to make more overnight! 

Adzuki beans are such a lovely source of folate which helps to make healthy cells, form DNA, helps to produce red blood cells and plays a crucial role for foetal health during pregnancy. A serving of this delicious curry will provide 1/3 of your daily folate needs. Adzuki beans are also a lovely source of protein and are loaded with fibre for a healthy gut. 

This dish is designed to be enjoyed within 5 days and will keep for the same length of time when refrigerated. You can also freeze this dish for up to two months. We recommend serving with short grain rice and pickled ginger.

Served in a 1L BioPak compostable container. 

Adzuki beans, zucchini, purple sweet potato, carrot, coconut cream, water, onion, ginger,coriander, lemon juice, garlic, salt, cumin, coriander, turmeric, black pepper, fenugreek, cardamom, cinnamon, fennel seed, chilli, clove + star anise.