Today, I am making a mung bean coconut curry inspired by the lovely (and wise) Katie at the Muffin Myth. It's packed with goodness, rich in protein and superfoods, is vegan and it tastes simply heavenly!
You can find dry mung beans in the World food aisle of your local supermarket for around £1 for 500g so it's budget-friendly too. Happy New Year.
Ingredients
- 2 tbsp oil
- 1 tbsp whole cumin seeds
- 1 onion, chopped
- 9 cloves of garlic crushed (yes, 9!)
- 1 x 400g can tomatoes
- 2 tbsp freshly grated ginger
- 2 tbsp ground coriander
- 1/2 tsp coriander seeds (optional)
- 1 tsp turmeric
- 1 tsp sea salt
- 1 tsp cayenne pepper
- 1 fresh chilli, sliced (if you like it extra spicy, optional)
- Around 1l water (enough to cover the beans)
- 300g mung beans, rinsed (no need to soak)
- 1 can coconut milk (or use creamed coconut if you prefer)
- Chopped fresh coriander (optional)
Method
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Heat the oil in a casserole dish over medium heat and cook the onion for about 1 minute. Then add the garlic and the cumin seeds and sauté for a further minute. Next, add the ginger, coriander (ground and seeds), turmeric, salt, chilli and cayenne and cook for 1 minute. Keep stirring and watch it doesn't burn.
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Add the tinned tomatoes and the mung beans. Pour in enough water to cover the mixture by about 2cm. Bring to a boil, then reduce to low heat, cover, and simmer for 30 to 40 minutes. Make sure it doesn't dry up, add a little water halfway through cooking if necessary.
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When the mung beans are cooked, stir in the coconut milk or creamed coconut, and cook for a further 3 minutes.
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Add the coriander leaves.
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Serve hot with basmati rice or naan bread.
- Get well!
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