WeĀ love vegetable based meals and using beans and lentils in the place of meat is a choice we often make. Ā We are not a family that follows recipes, so almost every meal we have is made up on the spot – which has made recipe writing hard!Ā Ā Mung beans require soaking and cooking (or sprouting) before you eat them. Ā Sprouting is perhaps the best way as you increase the nutritional content of the beans before you cook them.
For this recipe I simply soaked the beans for 8 hours (overnight) before cooking the curry. Ā We often soak and cook extra beans and freeze them so that we have a ‘convenience’ supply ready to make a dinner that wasn’t planned – which is most nights.
Prep Time: 15 mins (excluding soaking of mung beans)
Total Time:Ā 1hr
Ingredients: Ā
-
- 1 small onion
- 1 garlic clove
- 400g of soakedĀ organic mung beans
- 1 can of coconut milk (sadly never as good as you get in Thailand – just look for the most natural brand you can find)
- a few kefir lime leaves
- 1 tbsp thai red curry paste (look for a natural base – free from nasties e.g. msg)
- 1 tbsp fish sauce (msg and additive free – ask in your local health food shop)
Method:
- Fry the onions and garlic in olive oil for 5 minutes
- Add the coconut milk, kefir lime, curry paste and fish sauce
- Add the mung beans and put the lid on at a simmer for the total cooking time – stirring regularly
- Serve with organic brown jasmine rice or organic brown basmati rice