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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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 100 g dried mung beans
- 1 tsp olive oil I prefer to use ghee
- 1 red onion finely diced
- piece thumb-sizedof fresh ginger peeled and finely chopped
- 1 garlic clove finely chopped
- 5 leaves curry preferably fresh
- 1 tsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 150 g cherry tomatoes or 6 vine tomatoes finely diced
- pinch of salt
- 100 ml Coconut milk
- juice of 1 lime
Ingredients
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Instructions
- 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.
- In the same pan, heat the oil and add the onion, ginger and garlic and cook for about 4 minutes.
- Add the spices along with a splash of water, then add the tomatoes and cook until the tomatoes have softened.
- Reduce the heat, add another 50mls water and simmer for 10 minutes.
- 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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