Sprouted mung bean curry
READY IN 40 minutes plus sprouting time SERVES 4
VEGETARIAN GLUTEN FREE
2 cups dried mung beans 2 Tbsp olive oil or ghee 1 tsp mustard seeds 10 curry leaves (optional) 1 onion, finely diced 3 cloves garlic, finely chopped
1/2 green chilli, finely diced 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground turmeric 1/2 tsp fine sea salt 1 cup coconut milk Juice 1/2 lemon
1/2 tsp garam masala* Fresh coriander leaves and rice, to serve
1 Sprout mung beans following instructions on p55. You should end up with approximately 4 cups once sprouted.
2 Place sprouts in a medium saucepan, cover with plenty of water, bring to the boil, then reduce heat and simmer for 10-12 minutes or until tender. Drain, reserving the cooking liquid to use later.
3 Heat olive oil or ghee in a saucepan over medium-high heat. Add mustard seeds and curry leaves and cook, stirring, for 30 seconds or until the seeds start to pop. Add onion and cook for 5 minutes until tender. Add garlic, chilli, cumin, coriander, turmeric and sea salt and cook for a further 30 seconds.
4 Add 1 cup of reserved cooking liquid, cover with a lid and cook for 5 minutes then remove lid and cook until most of the liquid has evaporated.
5 Add cooked mung beans, coconut milk and another 1/2-1 cup reserved cooking liquid and simmer for 5 minutes to warm through.
6 Add lemon juice, garam masala and a touch more salt if needed. Scatter with coriander leaves and serve on its own or with rice for a more substantial meal.
Check label if eating gluten free