Mung Bean Curry
Ingredients
- 1/2 tsp coconut oil or olive oil
- 1 red onion, chopped
- 1 tsp finely chopped garlic cloves
- 1 tsp grated fresh root ginger
- 3-4 small red or green chillies, finely chopped
- optional
- 1 heaped tsp soya bean paste
- 1 tsp cinnamon
- 1 1/2 turmeric
- 1 tsp paprika
- 2 fresh or dried kaffir lime leaves
- 3 plum tomatoes, chopped
- 1 sweet potato, dried
- 400ml (14fl oz/1 2/3 cups) coconut milk/or soy single cream
- 150g (5oz/generous 2/3 cup) split mung beans, soaked for 1 hour and cooked
- 1 handful of baby spinach
- leaves (optional)
- coriander (cilantro), chopped to garnish
- brown rice, to serve
Preparation
Heat the coconut oil/olive oil in a large pan, then add the onion, garlic, ginger, chillies and soybeans paste and sauté for 2-3 minutes to soften the onion
Add the spices, lime leaves and tomatoes and cook for a further 2-3 minutes to soften the tomatoes
Add the sweet potato and cook for 3 minutes, then add the coconut milk/soya single cream which you’re using, then add the mung beans
Simmer for 15-20 minutes until the sweet potato is tender
Adding the handful of spinach at the end is a nice touch or just add coriander (cilantro) as garnish
Serve with brown rice
Natasha corrett
Vicinities edgson
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