Curry Time: Mung bean coconut curry

#easyfoodcreations #healthyeating #curry

Recent assessments for my food nutrition indicated that I need to add more potassium to my diet. I am doing my best to incorporate more bens and legumes in our dishes on weekly basis. Beans and cooked tomatoes are great sources of potassium and this recipe came out really good, so I am sharing it with you.

Serves: 6

Ingredients

2 c cooked mung beans (I soaked them just for a few hours; they cook for about 30-40 min)

1inch fresh ginger root

4 cloves of garlic

1T ground garam masala

1t turmeric powder

1T cumin seeds

1 green chilli (I don't remove seeds but it is up to you)

2c coconut milk

3c diced tomatoes (I used caned ones, but fresh would work too if you remove skin)

2T olive oil

0.5c fresh cilantro

1. Heat the oil on medium heat, add cumin seeds and wait for them to start popping before adding turmeric and garam masala. 

2. Add chopped garlic and fry for about 1 minute then add grated ginger root.

3. Add tomatoes and cook for about 5 minutes.

4. Add beans and coconut milk and cook for further 10-15 minutes.

5. Before serving mix in chopped cilantro.

6. Serve by itself or with a naan bread or rice.

7. Enjoy!