MUNGBEAN CURRY
MUNGBEAN CURRY
- 55 minutes
- 55 minutes
- "This curry is perfect for meal prepping and provides you with vitamin B1, B6, C and E, folic acids, potassium, iron, curcumin, and many dietary fibres." - Susanne
KNOWLEDGE
Wikipedia writes:: “The mung beans are more easily digested than the common ones in Central Europe.
Common bean and do not cause flatulence. However, they also have much less flavour of their own. You can use the bean sprouts, the fresh pods or the dried beans. Mung beans germinate easily. This characteristic is used in many households to grow the sprouts themselves in special sprouting trays.”
Germinated mung beans, by the way, contain all eight essential amino acids: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine (Source: The Big Book of Sprouts and Germs)
PREPARATION
- Rinse the mung beans on a colander with cold water.
- Then put them in four times the amount of water and cook them for 20 minutes over medium heat. You may need to add more boiling water if the quantity is not enough.
- If you want something a little more filling, put whole grain rice or quinoa on now.
- When the beans are cooked but still firm to the bite, rinse them under cold water.
- Meanwhile, sauté the chopped onions, ginger and garlic in the olive oil. If necessary, add a dash of olive oil. The whole thing should be sauteed until translucent, but not sizzled.
- When the mixture is cooked through, add the spices with a dash of water. The whole will become a slightly pasty mass when mixed.
- Now add the tomatoes. If you don’t have fresh tomatoes at home, you can simply use canned or jarred tomatoes. Then you can also rinse the jar or can with a little water and add it.
- Let it cook for 10 minutes on low heat.
- Now add the coconut milk and the lime juice and let it cook for another 5 to 10 minutes.
- Season the curry with salt.
- Serve the curry with a salad and quinoa or rice if desired.
INGREDIENTS FOR 4 SERVINGS
200g dried mung(o) beans
2 tablespoons olive oil
1 large red onion
2 thumb-sized pieces of ginger, peeled and finely chopped
2 garlic cloves, finely chopped
10 curry leaves
2 tsp curry powder
2 tsp. turmeric
1 tsp coriander
2 tsp cumin
1 handful cashew nuts and sunflower seeds roasted in the oven at 150°C for approx. 10 minutes
2 tsp garam masala
500g cherry tomatoes or 2 jars/cans of peeled tomatoes
a little salt
2 tins of coconut milk
juice of 2 limes
quinoa or rice if required
KNOWLEDGE
Wikipedia writes:: “The mung beans are more easily digested than the common ones in Central Europe.
Common bean and do not cause flatulence. However, they also have much less flavour of their own. You can use the bean sprouts, the fresh pods or the dried beans. Mung beans germinate easily. This characteristic is used in many households to grow the sprouts themselves in special sprouting trays.”
Germinated mung beans, by the way, contain all eight essential amino acids: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine (Source: The Big Book of Sprouts and Germs)
INSPIRATION
This recipe was inspired by Lily Simpson, whose cookbook “The Detox Kitchen Bible ”I discovered on a trip to London with 5 friends. On the flight back – yes, I flew back then, but I offset it with Atmosfair – I sank into the book and read through the recipes. I can only warmly recommend the cookbook. The recipes are free of wheat, dairy and refined sugar. It takes a while to get used to the lower sweetness of the cakes and desserts, but then a hormone or body reset is just right: the sense of taste changes for the better.
The Detox Kitchen Bible – Lily Simpson & Rob Hobson. This cookbook has been used a lot in our house. You can see …
Detox Kitchen Vegetables – Lily Simpson (I’m just wondering, “Where did Rob go? Did they break up? Were they even a couple? Did they have to split the company? Did they have a fight?” …) – But that doesn’t detract from the delicious recipes. Vegetable by vegetable, you are taken by the hand through the year.
And here’s a quick photo from London in May 2016: Sabine, Paula, Meike, Baets and me – five years ago now …
