MUNG BEAN & COCONUT CURRY
(Vegan, vegetarian, dairy free, gluten free, refined sugar free)
This is one of my favourite meals, it is so comforting and nourishing – one big hug in a bowl! Did you know that Mung Beans are high in antioxidants, rich in potassium, magnesium and fibre and are one of the best plant based sources of protein? I didn’t!
You can buy them sprouted, which are great to throw onto salads or dried, which you soak over night and then cook like the ones I have used in this curry recipe.
I first made this comforting curry when the weather was a little cooler and the mood in our house was a little lower than usual. It’s packed full of turmeric, ginger and coconut so it felt really nourishing and it really lifted everyone’s mood. It never ceases to amaze me how food can boost and lift your spirits.
Serves 6
Ingredients
2 cans of cherry tomatoes
1 can of coconut milk
250g soaked and cooked Mung beans
125ml veg bouillon
2 tbsp grated ginger
1 bulb of garlic, grated
1 bunch of coriander, chopped
1.5 tbsp cumin seeds
1.5 tbsp turmeric
1 tbsp ground coriander
½ tsp chilli powder
1 tsp sea salt
Juice of 2 limes
Method
Peel & grate a bulb of garlic
Peel & grate 2 tbsp ginger
Mash the tinned tomatoes slightly in a bowl
Chop coriander
Heat oil and add the cumin seeds, cook for 1-2 mins until fragrant
Add the garlic and cook for a further 2 mins
Then add the ginger and other spices and salt cook for a further 2mins
Add the mashed tomatoes and stir well, add the vegetable bouillon, coconut milk and then the Mung beans
Stir everything well, bring to the boil, lower the temperature and pop on the lid, cook for 15-20mins
Add the chopped coriander and the juice of 2 limes
Serve with naan bread