Apricot Coconut Curried Mung Beans, Cauliflower and Rice

I have recently developed a love affair with mung beans. I got them at House of Spice last time we were in Kensington Market. They are one of the few legumes I hadn't tried cooking with at home yet.

Like lentils, they cook up pretty quick. Just soak them overnight and then cook them up for about 40 minutes and they are ready to go. Like all legumes, they are a super healthy, high fibre form of protein. Combined with all of these sweet and savoury flavours, they are absolutely fabulous. This dish was a hit, even with Adam!

Apricot Coconut Curried Mung Beans, Cauliflower and Rice

1 cup dried mung beans, soaked overnight, drained and rinsed
1.5 cups brown basmati rice
1 large cauliflower, cut into florets
2 cloves garlic, minced
1/2 tsp olive oil
1/2 tsp garam masala
Onion, diced
1 cup fresh cilantro, chopped

Sauce

1 cup light coconut milk
1/2 cup no-sugar apricot (or mango) jam or spread (or you could soak and puree unsweetened, dried apricots or mango)
1/4 cup cider vinegar
1-2 cloves garlic, minced
2 tbls fresh ginger, finely chopped
1 tbls garam masala
1/2 tsp salt
Cayenne pepper, to taste (optional, only if you want a bit of heat)

Toss cauliflower and onion with oil, garlic and garam masala. Arrange on a foil-lined baking sheet and roast at 350F for about 30 minutes.

Meanwhile, place mung beans and rice in a large pot with 3 cups of water. Cover and bring to a boil and then turn heat down to medium-low. Simmer about 40 minutes until all the water has been absorbed.

Whisk together all the ingredients for the sauce and set aside.

Toss together cooked rice and beans, cauliflower, onion and sauce. Stir in fresh cilantro. Serves 4 as a main, 6-8 as a side.

This recipe has been submitted to Diet, Dessert & Dogs' Wellness Weekend.

Comments

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