Me and the kids absolutely love this dish. It’s so tasty and warming and comforting and the tasty spices and ingredients are immune boosting to boot. This recipe makes a massive batch so you can leave some in the freezer for a rainy day. (I did recently dish it up to a kid over for tea and he nearly gagged though so I guess it’s not for everyone!!!)
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| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
-8
|
Ingredients
- 1.5 ltrs bone broth or water
- 500 g green mung beans
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 2 tsp ground coriander
- 6 cardamom pods crushed
- dried or fresh chilli to taste optional
- 1 tbsp ghee or coconut oil
- 4 large onions sliced
- 6 Garlic cloves grated
- 2 pieces thumb-sizedof fresh root ginger grated or finely diced
- 4 large carrots finely diced
- 2 celery sticks finely diced
- 2 tbsp large pinches of sea salt or 1tamari
- 2 pinches largeof black pepper
- 3 large handfuls of fresh coriander finely chopped, including stems
- 8 large handfuls of greens e.g. baby spinach spinach, winter greens or kale (stalks removed)
- juice of 1 lime or lemon
- 1 lime or lemon cut into wedges to serve
Ingredients
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Instructions
- Bring the mung beans to the boil in the broth or water and simmer, lid on, for 20 minutes.
- Dry fry the spices in a large frying pan for 1 minute or until fragrant (keep stirring to prevent burning).
- Add the chilli now if using.
- Add the ghee or coconut oil to the pan and fry the onion and spices for 10 minutes until the onion is soft.
- Add the garlic and ginger and fry for a further 5 minutes over a gentle heat, until softened and starting to caramelise.
- After the mung beans have been cooking for 20 minutes, add the carrot and celery and fried onion, garlic and ginger mix, keeping back 6 tbsp to garnish the bowls at the end.
- Add the salt or tamari and pepper and coriander stalks and cook for a further 15 minutes over a medium heat until tender.
- Finely slice the kale leaves or winter greens or roughly chop the spinach.
- Add more liquid if required and stir to prevent burning. Add tougher green veg now or softer just before serving to wilt the leaves.
- Finish with the lime or lemon juice
- Serve each bowl with a spoonful of the spiced onions, chopped coriander leaves and a wedge of lemon or lime.
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