Mung Beans in Coconut Curry

Serves: 6 to 8

Prep time: 1 hour

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Wash and drain the mung beans. Set aside.

Heat oil in a medium pot over medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for 45 seconds, or until they are a darker brown. Add garlic and sauté for 3 to 4 minutes, until brown but not burned. Stir in tomatoes then add ginger, coriander, turmeric, salt and cayenne (if using). Stir and sauté this mixture (masala) for 5 minutes or until oil glistens. Add water and mung beans, bring to a boil, then reduce the heat to low, cover and cook for 30 minutes, stirring once or twice. Taste beans to make sure they are cooked.

Stir in coconut milk and increase the heat to medium high. Bring to a boil and turn off heat (if you want your curry thicker, simmer it for 5 to 10 minutes more over medium-low heat). Stir in fresh cilantro and serve.

Recipe by Archana Verma, PCC Cooks instructor

Source: Demonstrated by Rachel Duboff on the PCC Cooks stage at Vegfest 2012.

More about: coconut milk, curry

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