Spiced Mung Bean Curry

This Spiced Mung Bean Curry is a delightful blend of traditional Indian flavors and modern cooking techniques. The dish features tender mung beans simmered in a rich, aromatic curry sauce with tomatoes, coconut milk, and a medley of spices, creating a comforting and satisfying meal. It meets vegan dietary requirements while providing a protein-rich, fiber-filled option for any meal of the day.

Ingredients:

• 1 cup mung beans, rinsed and soaked for 2 hours
• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• Salt, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a pot, heat the coconut oil over medium heat. Add cumin seeds and sauté until they start to crackle.
2. Add the chopped onion and sauté until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add turmeric, coriander, and garam masala, stirring well to combine with the onion mixture.
4. Pour in the diced tomatoes and cook for 5 minutes, allowing the flavors to meld.
5. Add the soaked mung beans, coconut milk, and vegetable broth. Stir well and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 30-35 minutes or until the mung beans are tender.
7. Season with salt to taste and garnish with fresh cilantro before serving.