Another Mung Bean Curry!

We’re really loving our meat free days.  Don’t get me wrong, I love meat, but I have to say it feels very virtuous to go meat free a couple of days a week – it’s good for you and it’s good for the environment!  So I’m often on the look out for great, tasty meat free dishes.  I know I’ve already posted a super delicious mung bean dahl but this one is slightly different and far too tasty and easy to leave out!

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Another Mung Bean Curry!
From 'The Detox Kitchen Bible' by Lily Simpson and Rob Hobson
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Courses Main
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Courses Main
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put the mung beans in a large pan of water, bring to the boil and simmer for around 20 minutes until soft. Then drain and set aside.
  2. In the same pan, heat the oil and add the onion, ginger and garlic and cook for about 4 minutes.
  3. Add the spices along with a splash of water, then add the tomatoes and cook until the tomatoes have softened.
  4. Reduce the heat, add another 50mls water and simmer for 10 minutes.
  5. Stir in the salt, coconut milk and the juice from the lime. Simmer for a further 5 minutes and then serve.
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