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Ingredients
  • 4 cups dry adzuki beans soaked overnight or at least 4 hours
  • 4 tablespoons avocado or olive oil you can use ghee or butter if not vegan
  • 12 garlic cloves minced
  • 2 tablespoon ginger root minced or grated
  • 2 14.5-ounce can diced tomatoes or fresh
  • 2 13.5-ounce can full-fat coconut milk
  • 2 tablespoon cumin seeds
  • 2 tablespoon ground coriander
  • 2 teaspoon ground turmeric
  • 1 teaspoon red chili flakes
  • 0.5 cup chopped fresh cilantro
  • 2 lime juiced
  • sea salt or pink salt to taste
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