Mung Bean and Coconut Curry
4 tbsp canola oil
1 tbsp cumin seeds
9 cloves garlic, crushed
14 oz crushed tomatoes, canned is most convenient
2 tbsp ginger, grated
2 tbsp ground coriander
1 tsp ground turmeric
1 tsp cayenne pepper
4 cups water
1 cup dry mung beans
14 oz coconut milk
1-2 limes or equivalent in lime juice
½ cup cilantro or parsley
Heat the canola oil over medium high and then add the cumin seeds. Fry until just beginning to darken, not too long.
Add the garlic and saute until browned.
Add the crushed tomatoes and spices and saute for 5 more mins, stirring often. Looking to get some fried tomato flavor, but not burn things.
Add the dried mung beans and the water and bring to a boil. Simmer fully covered for 30 minutes, or until the mung beans are cooked and have expanded.
Over medium heat, stir in the coconut milk until thickened. Turning off the heat, add the juice of the limes and the cilantro or parsley. Serve hot
This vegan curry is inspired by Indian flavors, featuring coconut milk, cilantro, and lime. Serve over rice or any other starch. Freezes well.