Minty mung bean and carrot curry

Yields1 Serving

An extremely nutritious one pot dish packed with flavour.

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

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

Add the carrots and cook for 10 mins more

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

Season well and then stir in the chopped herbs and serve