The only problem is these pretty pink beans are a bit hard to track down. I get mine in the bulk pins at Whole Foods (I know its a gluten free no no but I wash then thoroughly and have never had a problem.) Eden Organics also has them canned flavored with seaweed at all the local groceries I go to so they are out there if you look.
Putting beans regardless of how unique they are with mango in a curry might sound odd. I thought so too until I actually gave it a try. The sweetness of the mango mellows the spices and gives this curry a really interesting mouthfeel making it seem much richer than it really is. With the coconut milk included this either becomes a weight maintenance only dish or a curry to eat while skipping the rice. To make this for a low fat/high fiber meal just sub out the coconut milk for some vegetable broth and add a bit of tomato paste to get a thick sauce without the fat.
I found this Adzuki Bean and Mango Curry recipe over at the City Life Eats blog along with a handful of other really tasty ideas for recipes for us picky allergic eaters. Its sometimes a hard blog to navigate but this recipe is perfect so Im just sending you over there to check it out since I didnt change a thing.
