Azuki stew with pumpkin and tempeh

We start the year with a depurative recipe that is great after holidays: a stew of azukis with pumpkin and tempeh. We choose azukis because it is a legume with many health benefits. It is native to the Himalayas and, among other things, helps to detoxify the liver, helps to balance cholesterol levels, improves intestinal transit, prevents diabetes, helps in the treatment of urinary dysfunction, as well as being a complete protein.

The result is also very healthy, delicious!

For the cooking of azuki, our recommendation is as follows:

  1. Let the azukis soak overnight with a strip of kombu seaweed.
  2. In the morning, throw the water from the soak and reserve the kombu seaweed.
  3. Boil the legumes in cold water with the kombu seaweed leaf. A measure of azukis for three measurements of water.
  4. Boil the first 10 minutes on high heat
  5. Reduce the heat and boil for about an hour and a quarter.
  6. Rectify salt in the last five minutes of cooking.

The  azuki stew recipy with thermomix is ​​the following:


  • 350 gr of azukis
  • 500 g of peeled pumpkin and cut into pieces.
  • 50g extra virgin olive oil
  • 1 red pepper
  • 5 cloves of garlic
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon of turmeric
  • 1 pinch of ground black pepper
  • 600 g of vegetable broth


  1. We add the oil to the glass, the garlic and the red pepper and program 7 minutes, 100º, speed 1.
  2. We add to the glass the paprika, turmeric, pepper, broth, squash, chopped tempe, salt, and cook 15 minutes, 100º, turn left, speed spoon.
  3. We pour over a tureen, mix with the azukis and serve.

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