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Mung Bean and Sweet Potato Coconut Curry




I’ve been on a mung bean kick, in large part because it’s one of the few beans that are smiled upon in Ayurvedic medicine for a Vata constitution (we are diving into full hippie-dom here!), plus we are in fall which is Vata season! This curry is super warming, Ayurvedically balanced, and shockingly fast and easy for a curry. You could make this in one of those fancy Instapots if you have one, and also send me one, because I don’t have one yet. If you’re not totally over pumpkin yet, you could also substitute the potato for a cup or so of pumpkin and even add in some nutmeg. This is how we made it:


Ingredients:


½ onion, finely chopped

2 garlic cloves, minced

1 tsp grated ginger

1 tomato, chopped

1 medium sweet potato, peeled and cubed

1 cup split mung beans

4 cups water

1 can coconut milk

1 tbsp curry powder

Bunch of spinach, chopped

1 lime

½ tsp salt

Pinch of cayenne

Pepper to taste


Directions:


In a large saucepan, heat a tbsp of oil (or water or broth) over medium heat. Add the onion, garlic, and ginger and cook stirring frequently until all are soft, or about 5 minutes. Add in the tomato, sweet potato and mung beans, and continue stirring frequently for a couple of minutes.


Add in the water, coconut milk, curry powder, salt, cayenne, and pepper, and bring to a boil. Reduce the heat to a simmer, add the spinach, and cook uncovered for about 30 minutes or until the mung beans and sweet potatoes are soft.


Add the juice of one lime, adjust the seasoning, and then serve with rice.

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©Not That Kind of Vegan 2018