Ingredients with Measurements:
- 1 cup mung beans, soaked overnight
- 2 tablespoons oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 cups mixed vegetables (carrots, potatoes, cauliflower, green beans), chopped
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon lemon juice
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Drain and rinse the soaked mung beans. Set aside.
2. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook until softened, about 5 minutes.
3. Add garlic and ginger and cook for another minute.
4. Add cumin, coriander, turmeric, garam masala, and salt. Stir to combine.
5. Add mixed vegetables and cook for 5 minutes, stirring occasionally.
6. Add diced tomatoes, vegetable broth, and mung beans. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the mung beans and vegetables are tender.
7. Using an immersion blender, blend the curry until it reaches your desired consistency. Alternatively, you can transfer half of the curry to a blender and blend until smooth, then return it to the pot.
8. Stir in coconut milk and lemon juice. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 40-50 minutes
Temperature:
- Medium heat for cooking
Serving size:
- 4 servings
Nutritional information:
- Calories: 310
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 12g
Substitutions for ingredients:
- You can use any type of beans instead of mung beans.
- You can use any type of vegetables you have on hand.
- You can use chicken or beef broth instead of vegetable broth.
- You can use heavy cream instead of coconut milk.
Variations:
- Add some chopped fresh spinach or kale to the curry before serving.
- Add some diced tofu or cooked chicken to the curry for extra protein.
- Add some chopped cashews or peanuts for crunch.
Tips and tricks:
- Soak the mung beans overnight to reduce cooking time.
- Use a variety of colorful vegetables to make the curry more visually appealing.
- Adjust the amount of spices to your taste.
- If you don't have an immersion blender, you can use a regular blender or a food processor to blend the curry.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in individual bowls, garnished with fresh cilantro.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to soak the mung beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover curry in the refrigerator and consume within 4 days.
Food history:
- Mung bean curry is a popular dish in Indian cuisine, where it is known as "moong dal."
Flavor profiles:
- The curry is savory and slightly spicy, with a hint of sweetness from the coconut milk.
Serving suggestions:
- Serve the curry hot with steamed rice or naan bread.
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Region: Indian