Mung bean curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 280g mung beans, soaked for 9 hours (completely covered in water)
  • 1 medium red onion, finely chopped
  • 9 cloves of garlic, crushed
  • Half a cauliflower, cut into florets
  • 3 medium carrots, peeled and chopped into medium thickness circles
  • 1 400g can chopped tomatoes
  • 500ml vegetable stock
  • 1 Tbsp cumin
  • 2 Tbsp freshly grated ginger
  • 2 Tbsp ground coriander
  • 2 tsp turmeric
  • 1 can coconut milk
  • 1 lime
  • ½ cup chopped fresh coriander
  • Rice to serve
Instructions
  1. In a large pot, add some cooking oil and saute the onion for about 5 minutes over a medium heat, add the garlic for a further 1 minute
  2. Take off the heat and add the spices, stirring until combined, then add in the chopped tomatoes and stir again
  3. Add the stock and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low and simmer for 10 minutes with lid on.
  4. After 10 minutes add your chopped carrots and top up with more stock if mixture is looking dry, the stock should just cover the mixture, stir regularly to prevent the beans from sticking.
  5. After a further 10 minutes add the cauliflower and coconut milk and cook until the vegetables are tender and the beans break easily between your thumb and forefinger (usually around 10-15 minutes) stirring regularly over a medium heat.
  6. Serve with rice, a squeeze of lime and an abundance of coriander for a fragrant, delicious meal.
Recipe by at https://www.radianthealthnutrition.co.uk/mung-bean-curry/