| | | | 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
| | | Smoked Paprika - 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 |
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