Mung Beans in Coconut Curry
Serves: 6 to 8
Prep time: 1 hour
- 1 cup mung beans Add to list
- 1/4 to 1/3 cup high-heat vegetable cooking oil Add to list
- 1 tablespoon cumin seeds Add to list
- 2 tablespoons chopped garlic Add to list
- 2 cups pureed tomatoes (about 4 medium) Add to list
- 2 tablespoons chopped ginger Add to list
- 2 tablespoons ground coriander Add to list
- 1 teaspoon turmeric Add to list
- 2 teaspoons salt Add to list
- 1/2 to 1 teaspoon crushed cayenne pepper (optional) Add to list
- 5 cups water Add to list
- 2 cups coconut milk Add to list
- 1/2 cup chopped fresh cilantro Add to list
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, PCC Cooks instructor
Source: Demonstrated by Rachel Duboff on the PCC Cooks stage at Vegfest 2012.