After a long day today, I craved for light protein in my dinner. "Go Green" is what echoed in my mind. Mung bean fit my criteria.
Needed a change from stereotyped spicy daal. And thus, this curry was born.
1/3 cup green mung bean soaked for an hour
1/2 cup chayote squash chunks
1/2 cup French beans chopped into inch pieces
1 small onion julienned
1 small green pepper chopped
2 tsp cumin
5 garlic cloves pressed
1 inch ginger
1 jalapeño
2 tbsp freshly grated coconut or dessicated coconut
1 tsp peanut ( substitute sesame if allergic)
1.5 tsp salt
2 tbsp + 1/4 tsp coconut oil
Cilantro and lemon juice 2 tsp for garnish
Boil the mung bean in 2 cups water or more until soft. Save the broth if any.
Cook the beans and squash until al dente.
In a saucepan, add the 1/4 tsp oil and roast the peanuts or sesame, garlic, ginger and jalapeño. Transfer to a blender and make a smooth paste with coconut adding 1/4 cup water.
Warm the remaining oil in a saucepan and toast the cumin. Add the onions and peppers and saute until they are soft. Add the veggies with salt. Stir in the coconut paste. Then mix in the mung bean and it's broth if any. Simmer for 10 mins.
Garnish with cilantro and lemon juice just before serving.
The curry is mildly spiced, feel free to add more jalapeños for extra spicy curry. Also, a semi thick curry. It goes well with flatbreads or rice.
Needed a change from stereotyped spicy daal. And thus, this curry was born.
1/3 cup green mung bean soaked for an hour
1/2 cup chayote squash chunks
1/2 cup French beans chopped into inch pieces
1 small onion julienned
1 small green pepper chopped
2 tsp cumin
5 garlic cloves pressed
1 inch ginger
1 jalapeño
2 tbsp freshly grated coconut or dessicated coconut
1 tsp peanut ( substitute sesame if allergic)
1.5 tsp salt
2 tbsp + 1/4 tsp coconut oil
Cilantro and lemon juice 2 tsp for garnish
Boil the mung bean in 2 cups water or more until soft. Save the broth if any.
Cook the beans and squash until al dente.
In a saucepan, add the 1/4 tsp oil and roast the peanuts or sesame, garlic, ginger and jalapeño. Transfer to a blender and make a smooth paste with coconut adding 1/4 cup water.
Warm the remaining oil in a saucepan and toast the cumin. Add the onions and peppers and saute until they are soft. Add the veggies with salt. Stir in the coconut paste. Then mix in the mung bean and it's broth if any. Simmer for 10 mins.
Garnish with cilantro and lemon juice just before serving.
The curry is mildly spiced, feel free to add more jalapeños for extra spicy curry. Also, a semi thick curry. It goes well with flatbreads or rice.
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