Mung Bean Curry with Veggies

Mung beans are small, green beans which is sweet in taste and are available as sprouts or as dried beans. They’re rich in vitamins and minerals and it’s one of the best plant-based source of protein.

Health benefits of mung beans

• Wrapped with healthy nutrients
• One cup of boiled mung beans contains Fat: 0.8 grams Carbs: 38.7 grams Vitamins B2, B3, B5, B6 and selenium
• High antioxidant levels helps to reduce chronic disease and prevent heat stroke
• Helps to lower bad LDL cholesterol and reduce heart disease
• Mung bean rich in potassium, magnesium and fiber which reduce blood pressure
• Helps to boost digestion
• Lower blood sugar levels
• Promote weight loss
• Support healthy pregnancy

Ingredients

Cooked Split Mung Beans – 150g
Oil – 3 tbsp
Chopped Onion – 1
Garlic Paste – 1 tsp
Ginger Paste – 1 tsp
Green Chillies, chopped – 3 or to taste
Cinnamon Powder – 1 tsp
Smoked Paprika – 1 tsp
Turmeric – 2 tsp
chopped Tomatoes – 3
Sweet Potato – 1
Coconut Milk – 1 tin
Spinach Leaves – 100g
Lemon Juice – 3 tbsp
Fresh Coriander – 3 tbsp

Method of preparation

• Pre cook the Split Mung Beans.
• Heat oil and saute onions until it becomes soft.
• Add ginger-garlic paste, chillies and spices then fry until fragrant.
• Add tomatoes and coconut milk then bring to simmer.
• Add sweet potato and cooked mung beans. Cook until sweet potato gets tender.
• Drain the Spinach Leaves to squeeze out the excess moisture. Add to pan, stir gently till it gets warmed.
• Squeeze over lemon juice to taste and garnish with chopped fresh coriander.
• Serve with hot rice (optional).