Coconut Aduki Beans
By OcadoLife
Published on 30 January 2026
“This delicious vegan recipe for Coconut Aduki Beans is an easy cheat meal that I, my grandmother and my mum all love,” says Dina Macki – Omani-Zanzibari chef and author of cookbook Bahari. “It’s almost like our Zanzibari version of beans on toast, for those days when you’re hankering for something hearty and homey.”Time and servings
30 minsTotal time
4Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 1 onion, thinly sliced
- 2 tbsp olive oil
- 1 (400ml) tin coconut milk
- 2 (400g) tins aduki beans, drained (reserve half the liquid from one tin)
- 2 birdseye chillies, roughly chopped (optional)
- ½ tsp turmeric
- 4 wholemeal chapattis or other flatbreads, to serve
- 1 small handful coriander
Method
Step 1
In a saucepan over medium heat, fry the onion in the olive oil for 2 mins.Step 2
Add the coconut milk, beans and reserved liquid to the pan. Scatter in the chillies, if using, along with the turmeric. Bring to the boil.Step 3
Reduce the heat to medium-low and simmer for 15-20 mins, stirring occasionally, until thickened and reduced. Serve with the chapattis, garnished with a few coriander sprigs.