by Wendy Lilley 2 min read
I tried this recipe over the weekend and it was delicious! Found it via an Instagram account I follow from Happy Skin Kitchen. You can swap out the mung beans for say chickpeas, beans or lentils, which ever you have or like best.
Note: I did have it 3 days in a row (which I don't recommend) as I was really bloated on day 3, however I didn't have those symptoms after eating it once. I would recommend having it 1 day a week and pop the rest in the freezer in single serves.
Serves 4-5 people
Add the coconut oil to large pan on a medium heat. Once hot add the cumin and mustard seeds. Cook them for few minuets until they start to pop. Add in the curry leaves and stir. Add in the grated ginger and garlic and keep on stirring to prevent from burning. Add in the chopped onion and cook for a couple of more minutes until the onion is translucent and start to caramelise. Add in the cooked moon beans together with the tinned tomatoes and coconut milk. Give everything a good stir. Add in the garam masala, ground coriander, turmeric and a generous pinch of salt. Give everything a mix, put the lid on, turn the heat down to a simmer and let it cook for 20-25 minutes. By having cooked the beans beforehand the curry won’t need to cook for too long. Just five minutes before is ready add some chopped fresh coriander.
Serve the curry with the lime juice, brown rice, extra fresh coriander and a dollop of coconut yogurt if you wish. It stores very well in the fridge for few days and it actually taste better the next day!
I also added some steamed broccolini for some extra greens!
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