Mung Bean and Coconut Curry
This is a great twist to your Friday night Fakeaway! A super easy healthy dish to make and full of flavour.
Category
Main
Servings
6
Prep Time
20 minutes
Cook Time
40 minutes
This is a great twist to your Friday night Fakeaway! A super easy healthy dish to make and full of flavour.
Emilie Morris
Ingredients
-
4 Tbsp Coconut Oil or other Oil
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1 Tbsp Whole Cumin Seeds
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9 Cloves Garlic (Crushed or 3 Tbsp crushed garlic)
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1 Can Tinned Tomatoes
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2 Tbsp Freshly Grated Ginger
-
2 Tbsp Ground Coriander
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1 Tsp Turmeric
-
1 Tsp Sea Salt
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1 Tsp Cayenne Pepper
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4 Cups of Water
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120g Mung Beans
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1 Can Coconut Milk
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1-2 Limes (juiced)
-
60g Fresh Coriander (chopped)
Directions
In a large pan, heat the cooking oil over medium-high heat.
Add the cumin seeds and cook for about 1 minute, until they begin to darken.
Add the garlic, and sauté for 3-4 minutes until browned.
Add the tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Sauté this mixture for 5 minutes, stirring frequently.
Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice.
Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high.
Once the curry comes to the boil turn off the heat. Stir in the coriander and the juice of one lime. Taste and decide whether you'd like to add the second lime.
Serve and enjoy.