Another Mung Bean Curry!
From ‘The Detox Kitchen Bible’ by Lily Simpson and Rob Hobson
Courses
Main
Servings
Prep Time
2
10
minutes
Cook Time
30
minutes
Servings
Prep Time
2
10
minutes
Cook Time
30
minutes
Ingredients
100
g
dried mung beans
1
tsp
olive oil
I prefer to use ghee
1
red onion
finely diced
piece
thumb-sizedof fresh ginger
peeled and finely chopped
1
garlic clove
finely chopped
5
leaves
curry
preferably fresh
1
tsp
curry powder
1
tsp
ground turmeric
1/2
tsp
ground coriander
1
tsp
ground cumin
1
tsp
garam masala
150
g
cherry tomatoes or 6 vine tomatoes
finely diced
pinch
of salt
100
ml
Coconut milk
juice of 1 lime
Instructions
Put the mung beans in a large pan of water, bring to the boil and simmer for around 20 minutes until soft. Then drain and set aside.
In the same pan, heat the oil and add the onion, ginger and garlic and cook for about 4 minutes.
Add the spices along with a splash of water, then add the tomatoes and cook until the tomatoes have softened.
Reduce the heat, add another 50mls water and simmer for 10 minutes.
Stir in the salt, coconut milk and the juice from the lime. Simmer for a further 5 minutes and then serve.