Minty mung bean and carrot curry

An extremely nutritious one pot dish packed with flavour.

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 250g mung beans
 1 tsp chilli powder
 ½ tsp turmeric
 750ml water
 3 carrots diced
 150ml coconut milk
 3 tomatoes roughly chopped
 1 green chilli finely chopped
 Large handful of mint leaves chopped – save some for garnish
 Small handful of coriander leaves chopped – save some for garnish

1

Place the mung beans, spices and water in a pan and bring to a boil, then simmer for 15-20 mins, skimming off any scum that may form

2

Add the carrots and cook for 10 mins more

3

Add the coconut milk, tomatoes and chilli and cook for a further 5-10 mins until the beans and carrots are tender and cooked

4

Season well and then stir in the chopped herbs and serve

Ingredients

 250g mung beans
 1 tsp chilli powder
 ½ tsp turmeric
 750ml water
 3 carrots diced
 150ml coconut milk
 3 tomatoes roughly chopped
 1 green chilli finely chopped
 Large handful of mint leaves chopped – save some for garnish
 Small handful of coriander leaves chopped – save some for garnish

Directions

1

Place the mung beans, spices and water in a pan and bring to a boil, then simmer for 15-20 mins, skimming off any scum that may form

2

Add the carrots and cook for 10 mins more

3

Add the coconut milk, tomatoes and chilli and cook for a further 5-10 mins until the beans and carrots are tender and cooked

4

Season well and then stir in the chopped herbs and serve

Minty mung bean and carrot curry

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