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Eat Yourself Healthy – Sally Joseph

Pumpkin and Adzuki Bean Casserole

Pumpkin and Adzuki Bean Casserole


Root vegetables like pumpkin and sweet potato are wonderfully grounding ….perfect for those with an overly stimulated nervous system.  Although they contain more starch than green vegetables, they are a far better alternative than grains.  Although some people may have to watch sweet potato in the initial stage of the gut repair program.  This dish is based on pumpkin and makes a delicious meal to enjoy anytime you’re looking for a vegetarian or vegan option. Whilst not strictly Paleo because of the adzuki beans, I believe if your gut tolerates a few serves of legumes here and there, then there’s no reason to exclude them completely.


What you’ll need…


1 – 2 cups of butter nut pumpkin, peeled and chopped into cubes around2.5 cm

1 leek, finely sliced. (If you are sensitive to sulphur, I suggest swopping this for celery)

½ a brown onion, peeled and diced

1 tin of organic adzuki beans, rinsed and drained

1 cup of organic chicken or vegetable stock (I prefer the flavour of chicken stock, unless your vegetarian or vegan)

½ – 1 tsp. ground cinnamon and nutmeg

½ tsp. ground ginger

2 Tbsp.’s slithered almonds

2 tsp’s rice malt syrup

Virgin coconut oil for cooking – 1 -2 Tbsp.’s

1- 2 bunches of fresh asparagus, hard ends removed

½ cup fresh coriander leaves for garnish (if you’re not a fan of coriander use flat leaf parsley)


How to make…


Add coconut oil to a large frypan and heat on medium heat. Add the leeks and brown onion and sauté for 3 – 5 minutes. Add the chunks of pumpkin along with the cinnamon, nutmeg, ginger, rice malt syrup and slithered almonds and cook until pumpkin begins to brown, stirring frequently.

Add the stock and adzuki beans and simmer with the lid on, until pumpkin is soft.

Add the asparagus for the remaining 1-2 minutes, then transfer to a serving dish and top with fresh coriander leaves


Serving size – 1 – 1 1/2 cups


Sally’s Tip…

Make up an extra portion to store in the fridge for lunch or dinner the next day, and serve warm or cold.


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