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Wednesday, March 12, 2014

Mung Bean Coconut Curry



Woe is me! It's hard to live with 2 picky kids and a husband who much prefers meat and chocolate chip cookies to much else.  Adam claims its me who is the weird one for loving fruit, veggies, whole grains and legumes as much as I do.  But I think he's the weird one. When he saw this meal he said, "That looks very full of fibre."  Yes, well it is, but it is also incredibly delicious.  And after trying it, my dear husband admitted this one is super tasty.

Hearty dishes like this full of veggies and legumes in a rich, flavourful sauce are total comfort food for me.  And right now, thanks to this brutal winter, I need some comfort!  After a gorgeous spring-like day yesterday, we're apparently in for a big snow storm today.  Enough already!!

This makes a large amount so feel free to half the recipe, or freeze leftovers for future meals.  If you like your beans on the softer side, start soaking them the night before.  As you can see from the photo, I kept the veggies very chunky because I like it that way, but feel free to dice into tiny pieces, if you prefer (I don't have the patience for that anyways!).

Mung Bean Coconut Curry

2 cups mung beans
1 tsp coconut oil
1 onion, sliced or diced*
2-3 cloves garlic, minced
3-4 tablespoons finely chopped fresh ginger
1 tbls garam masala
1 tsp turmeric
1 tsp salt
Cayenne pepper, to taste (optional)
1 can light coconut milk
1/2 cup mango puree (unsweetened)
1/4 cup cider vinegar (+1/4 cup)
1 cauliflower, cut into florets
4 zucchini, chopped
1 can tomato paste
1/4 cup raisins (or dried apricots)

Place mung beans in heat safe container and add enough boiling water to completely cover.  Let soak for 8 hours or overnight.

Toss cauliflower and zucchini with 1/4 cup vinegar, salt and pepper, and roast on foil-lined baking sheet at 400F for 40 minutes.  You can skip this step if you want and just simmer veggies with beans in the next step, but this adds a lot of flavour!

Saute onion, garlic ginger and spices in oil for 2-3 minutes.  Add coconut milk, vinegar, mango and mung beans and simmer over medium/low heat until liquid has reduced and mung beans are tender.  Add roasted veggies, tomato paste and raisins.  Add in extra water if needed.  Simmer for at least an additional 10-15 minutes.  Serve with brown basmati rice or whole grain naan bread.

I have submitted this recipe to Vegetarian Mamma's Gluten-Free Friday link up.

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