Cauliflower Mung Green Curry

Preparation time 15 min
Cooking time 30 min
This recipe keeps for 4 days

Ingredients (4 servings)

Curry

• 3/4 cup Mung beans, raw
• 2 medium Red onion (thinly sliced)
• 2 tbsp Ginger root, raw (chopped)
• 4 clove Garlic, raw
• 4 tbsp Green curry paste (vegan)
• 2 cup chopped Cauliflower, raw
• 400 ml Coconut milk, canned (full fat)
• 400 ml Water (or vegetable broth)
• 2 tbsp Soy sauce (or tamari, if gluten-free)
• 1 tbsp Coconut sugar
• 3 cup Spinach, raw (baby leaves)
• 2 tbsp Lime juice

Rice

• 2 cup Brown rice, uncooked
• 2 cup Water
• 1 tsp Salt

To serve

• 1/4 cup Cashews (roasted)

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Instructions

1. Soak the mung beans
   The night before, soak the mung beans in enough water to cover them.
2. Prepare the rice
   Option 1 - Classic: Bring water to a boil, then stir in the rice and salt. Cook according to packet instructions.
   Option 2 - Pressure cook at High Pressure for 20 minutes and natural release the steam.
3. Warm a large skillet over medium heat. Once hot, add the thinly sliced onions, chopped ginger and garlic. Sauté for 3 minutes, stirring frequently. If necessary, sauté in 1 - 2 tbsp of water. Then add the curry paste and cook for another minute
4. Add the chopped cauliflower and sauté for 3 minutes, then add the coconut milk, water, mung beans, soy sauce and coconut sugar. Stir everything to combine and bring to a simmer. Cook for approximately 15 - 20 minutes or until the mung beans are tender.
5. Add the baby spinach and cook another 3 minutes. Allow to cool for a couple of minutes and then, add the lime juice. Taste and adjust flavor as needed.
6. Serve over brown rice and garnish with cashews and lime juice. Enjoy!
7. How to store
   Store the leftovers in the refrigerator for up to 4 days.

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Nutrition

One serving contains 799 calories, 23 grams of protein, 28 grams of fat, and 118 grams of carbohydrates.

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