This comforting curry has literally become our house “beans on toast”. The same feelings of warmth and comfort can be found in this wonderfully satisfying meal.
I discovered mung beans, most successfully anyway, whilst visiting a friend at Google’s London office.
Google is renowned for its innovative staff benefits and this is exemplified in its staff canteens – it’s all free, for the employees and their guests. There are snacks and drinks on every corner of every floor.
There are healthy (and considerably less healthy) canteens stocking everything from seafood to vegetarian options and burgers and chips!
We ate on the sunny outdoor terrace, overlooking London town and my lunch of choice was the vegetarian curry – mung beans! The thing that makes this special little bean so magnificent is its firm texture that explodes into a buttery beany inside 🙂
Mung beans are a fantastic source of protein, B vitamins including a great source of Folic acid (all the pregnant ladies!) Iron, Magnesium and a very good source of dietary fibre.
This is now a staple food in our home and always a clean plate with my 3 year old. It also packs in 3 of your 5 a day!
Enjoy!x
- 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
- 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
- Take off the heat and add the spices, stirring until combined, then add in the chopped tomatoes and stir again
- 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.
- 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.
- 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.
- Serve with rice, a squeeze of lime and an abundance of coriander for a fragrant, delicious meal.
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