When the weather cools enough to warrant a jumper and socks in the morning, but not yet a beanie, this is the kind of curry I crave. Light and fragrant enough to be nourishing and warming at this time of year, but not exactly the stick-to-your-ribs type food I crave in the depths of winter. This is my basic coconut-based curry sauce made using ingredients you’ll likely have at hand. I’ve stuck with only using sprouted mung beans here, but by all means substitute a portion of them for your favourite vegetable if you like. Thin rounds of carrot or ribbons of courgette/zucchini would be great, as would florets of broccoli or cauliflower.
You’ll find fresh curry leaves at selected supermarkets, veggie stores and Indian/Fijian grocers, often in decent sized bags. If you don’t plan on using them all quickly, just pop them into the freezer to have a stash at hand throughout winter. They can be used straight from frozen.
You can serve this up as a stew or alongside rice or quinoa for a more substantial meal.
If you don’t already have sprouted mung beans at hand, start with 2 cups dried mung beans and allow 3-4 days to soak and sprout them before making this curry.
Serves 4
4 cups sprouted mung beans, store-bought or home-sprouted
2 tablespoons virgin coconut oil
1 teaspoon mustard seeds
10 curry leaves, optional
1 onion, finely diced
3 cloves garlic, finely chopped
1/2 green chilli, finely diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon fine sea salt
1 cup (250 ml) coconut milk
The juice of 1/2 lemon
1/2 teaspoon garam masala
Coriander leaves, to serve
If you haven’t already done so, sprout your mung beans first following my instructions on this post.
Place sprouts into a medium saucepan, cover with plenty of water, bring to the boil then reduce heat and simmer 10-12 minutes or until tender. Drain, reserving the cooking liquid to use later.
Heat coconut oil in a saucepan over medium-high heat. Add mustard seeds and curry leaves and cook, stirring, for 30 seconds of until the seeds start to pop. Add onion and cook 5 minutes until tender. Add garlic, chilli, cumin, coriander, turmeric and salt and cook for a further 30 seconds. Add 1 cup of the reserved cooking liquid, cover with a lid and cook 5 minutes before removing the lid and cooking until most of the liquid has evaporated. Add cooked mung beans, coconut milk and another 1/2-1 cup reserved cooking liquid and simmer for 5 minutes to warm through. Add lemon juice, garam masala and a touch more salt if needed. Serve scattered with coriander leaves and cooked rice/quinoa for a more substantial meal.
2 Responses
Looks Perfect for day meal thanks for sharing
Thanks for sharing this delicious recipe.