Mung Bean Curry

Prep: 4 hr 0 min

Cook: 0 hr 45 min

Servings: serves 6

A delicious, aromatic Mung Bean curry from Jacqui Toumbas. Start well in advance of dinner by soaking the beans beforehand.

Ingredients

1/2 cup mung beans, soaked for 3-4 hours

1 onion, diced

2 tsp ginger, minced

2 tsp garlic, minced

1 tsp chilli powder

1/2 tsp cumin

2 tsp garam masala

200ml coconut milk, canned

400g can crush tomatoes

300ml water

2 tbsp extra virgin olive oil

1 spring curry leaves

Heat a pan with oil, add the cumin & garam masala, and heat till aromatic, about 3 minutes.
Next add the curry leaves, fry the curry leaves and add the ginger & garlic, salt, cook for another minute.
Combine the onions into the spice mix and cook till translucent.
Once the onion is cooked, add in the crushed tomatoes & water.
Reduce the heat to low and add in the mung beans, ensure there is enough liquid to cover the beans. If not, top up with water.
Simmer on low till the mung beans are tender, about 20-30 minutes
Add in the coconut milk and combine – simmer for another 5 minutes.
Serve with fresh coriander, rice & natural yoghurt.