Sprouted mung bean curry

Taste - - Eat -

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

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