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)

• 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
• 1 tablespoon Sumac (Optional to give salty taste)
• juice of 1 lime or lemon
• ¼ cup chopped fresh cilantro (for garnish)

In a large pot, warm the 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, Sumac and squeeze lime juice over top.

Serve with cilantro garnish. Delightful over brown rice.

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 in a Vita Mix blender.

This makes more than needed for the recipe. You can store the extra in the fridge for 7 days.