| | | | | A deceptively light and simple dish, but so warm and comforting... |
Serves: |
4 |
Preparation Time: |
5 mins |
Cooking Time: |
20 minutes |
Ingredients: |
Cooked Split Mung Beans - 150g
| | | | Oil - 3 tbsp
| | | | Chopped Onion - 1
| | | | Garlic Paste - 1 tsp
| | | | Ginger Paste - 1 tsp
| | | | Green Chillies, chopped - 3 or to taste
| | | | Cinnamon Powder - 1 tsp
| | | | Paprika Powder - 1 tsp
| | | | Turmeric - 2 tsp
| | | | Plum Tomatoes, chopped - 3
| | | | Sweet Potato - 1
| | | | Coconut Milk - 1 tin
| | | | Spinach Leaves - 100g
| | | | Lemon Juice - 3 tbsp
| | | | Fresh Coriander - 3 tbsp
| |
Method: |
• Pre cook the Split Mung Beans
• Heat oil and saute onions until soft
• Add ginger and garlic pastes, chillies (remove seeds for milder dish) and spices and fry until fragrant
• Add tomatoes and coconut milk and bring to simmer
• Add sweet potato and cooked mung beans and cook until sweet potato is tender
• Drain the Spinach Leaves and squeeze out any excess moisture. Add to pan, and stir gently till warmed through
• Squeeze over lemon juice and garnish with chopped fresh coriander
• Serve with steaming hot rice |
|
Indian Groceries > Books, Gifts, FREE Recipes > Indian Recipes > Vegetable Recipes > Recipe for Mung Bean Curry 
