Mung and Coconut Curry

Preparation time 5 min
Cooking time 40 min
This recipe keeps for 4 days

Ingredients (4 servings)

Other

• 2 tbsp Grapeseed oil (any cooking oil)
• 8 clove Garlic, raw
• 1 2/3 cup Diced tomatoes, canned (or fresh)
• 2 tbsp Ginger root, raw (grated)
• 4 cup Water
• 1 cup Mung beans, raw (well rinsed)
• 1 2/3 cup Coconut milk, canned
• 1 fruit Lime, raw
• 1/2 cup Coriander leaves, fresh (or parsley)

Rice

• 1 cup Brown rice, uncooked
• 1 cup Water

Spices

• 1 tbsp, whole Cumin
• 2 tbsp, ground Coriander seed
• 1 tsp Turmeric, ground
• 1 tsp Salt
• 1 tsp Cayenne

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Instructions

1. 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.
2. In a deep pot (dutch oven works lovely) heat the cooking oil over medium-high heat.
3. Add cumin and cook for 1 minute.
4. Add the minced garlic and sauté for 2 to 3 minutes.
5. Add the diced tomatoes, ginger, coriander, turmeric, salt and cayenne and sauté for 5 minutes stirring frequently.
6. Add the water and mung beans, bring the mixture to a boil, reduce the heat to low, cover and simmer for 30 to 40 minutes. Once the beans are cooked, if there is too much liquid for your taste, cook for another 5 to 10 minutes uncovered on medium-high heat. This will allow the water to evaporate, the sauce to thicken and flavors to become more concentrated.
7. Stir in the coconut milk and cook for another 5 minutes.
8. Turn off the heat and stir in the chopped cilantro and lime juice.
9. How to store
   Store leftovers in the refrigerator for up to 4 days.

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Nutrition

One serving contains 652 calories, 20 grams of protein, 30 grams of fat, and 82 grams of carbohydrates.

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