Love this. So delicious and filling.
Mung Bean Curry (Serves 2-4)
- 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
- 1½ cups cashew milk (recipe below)
- 2 cups vegetable stock, or filtered water
- ¼ cup unsweetened shredded coconut
- 1 tablespoon No Salt Seasoning
- juice of 1 lime or lemon
- ¼ cup chopped fresh cilantro (for garnish)
In a large pot, add the onion, garlic, ginger, 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), carrots, jalapeño, and vegetable stock. Bring to a boil and cook for 20 minutes.
Now add cashew milk (recipe below) and shredded coconut. Reduce heat to low and cook for 5 more minutes.
Add lime juice, stir well and serve with cilantro garnish.
Delightful over brown rice. Also, we added frozen peas and corn and stretched it to another wonderful meal.
Cashew Milk
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.
This makes more than needed for the recipe. You can store the extra in the fridge for 7 days. It’s great with oatmeal in the morning.