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