This Mung Bean Curry is creamed with cashews rather than coconut milk. We avoid all the saturate fat using cashews and they taste amazing as a creamer.
Mung Bean Curry (Serves 2)
- 1 tablespoon avocado oil (optional, replace with 2 tablespoons filtered water)
- 1 onion, diced
- 3 garlic, minced
- 2 medium carrots, cut into matchsticks
- 2 inch piece of fresh ginger, minced
- 1 jalapeño, cored and finely chopped
- 1 teaspoon ground cumin
- 1 cup dried mung beans, soaked overnight
- 1 cup raw cashews
- 2 cups purified water
- 1 cup vegetable broth
- ¼ cup unsweetened shredded coconut
- ½ teaspoon sea salt (optional, replace with 1 tablespoon sumac)
- juice of 1 lime or lemon
- ¼ cup chopped fresh cilantro (for garnish)
In a large pot, warm the oil or filtered water over medium heat. Add the onion, garlic, carrots, ginger, jalapeño, and cumin. Stir to combine and cook for about 5 minutes, until onion is soft.
To the pot, add the soaked mung beans (after draining them). Pour in the cashew milk (recipe below) and vegetable broth then bring to a boil. Reduce heat to low and cook for 15-20 minutes, until mung beans are soft.
The last 5 minutes add the shredded coconut, salt or sumac and squeeze lime juice over top.
Serve with cilantro garnish. Delightful over brown rice.
Add 1 cup raw cashews and 2 cups purified water to a high-speed blender. Blend until it turns into a milk, 45-60 seconds in a Vita Mix blender.
This makes more than needed for the recipe. You can store the extra in the fridge for 7 days.