Anti-inflammatory
thisonewillwork
Posts: 74 Member
An anti-inflammatory mung bean curry
Enough for 4
1 cup mung beans, soaked for ~6 hours or overnight
2 tbsp coconut oil (vegan) or ghee (vegetarian)
2 tsp brown mustard seeds
1 brown onion, finely sliced
2 tsp cumin seeds
15 g ginger, minced or finely grated
1 tsp turmeric powder or 10 g fresh turmeric, minced
½ tsp chilli powder, or to taste
4–6 cloves garlic, finely chopped or minced
1 large tomato, chopped
2 carrots, sliced into half moons
4 cups water
3 large handfuls shredded silverbeet, or whole baby spinach leaves
sea salt, to taste
In large pot (that has a lid), heat 2 tablespoons ghee/oil over medium–high heat and add the mustard seeds. When the mustard seeds start to pop, add the cumin seeds and onion. Sauté for a few minutes over medium heat. When until onions become translucent, add the chilli, turmeric, ginger, garlic and tomato.
Continue to sauté on gentle heat for another 5 minutes, until the tomato pieces have cooked down. Then mix in the mung beans and carrots. Stir thoroughly so all the spices and flavours coat the ingredients.
Next, add the water and bring to a boil. Then turn down the heat to a gentle simmer.
At this point you may like to add some salt. Try ½ a teaspoon.
Cook for ~ 30 minutes with the lid partially on, until the lentils are fully cooked and you have a thick casserole-like consistency. You will need to stir consistently so that the beans don’t stick to the bottom of the pot. I find using a diffuser is helpful.
If you find that the curry is drying out before the lentils are cooked, add some more hot (boiled) water.
Taste for seasoning, and add more salt to suit your taste.
Once cooked, stir through the silverbeet/spinach and simmer for another couple of minutes before turning off the heat.
Serve with some basmati or brown rice, a dollop of natural yoghurt {or raita}, and a fresh salad. Nice.
Enough for 4
1 cup mung beans, soaked for ~6 hours or overnight
2 tbsp coconut oil (vegan) or ghee (vegetarian)
2 tsp brown mustard seeds
1 brown onion, finely sliced
2 tsp cumin seeds
15 g ginger, minced or finely grated
1 tsp turmeric powder or 10 g fresh turmeric, minced
½ tsp chilli powder, or to taste
4–6 cloves garlic, finely chopped or minced
1 large tomato, chopped
2 carrots, sliced into half moons
4 cups water
3 large handfuls shredded silverbeet, or whole baby spinach leaves
sea salt, to taste
In large pot (that has a lid), heat 2 tablespoons ghee/oil over medium–high heat and add the mustard seeds. When the mustard seeds start to pop, add the cumin seeds and onion. Sauté for a few minutes over medium heat. When until onions become translucent, add the chilli, turmeric, ginger, garlic and tomato.
Continue to sauté on gentle heat for another 5 minutes, until the tomato pieces have cooked down. Then mix in the mung beans and carrots. Stir thoroughly so all the spices and flavours coat the ingredients.
Next, add the water and bring to a boil. Then turn down the heat to a gentle simmer.
At this point you may like to add some salt. Try ½ a teaspoon.
Cook for ~ 30 minutes with the lid partially on, until the lentils are fully cooked and you have a thick casserole-like consistency. You will need to stir consistently so that the beans don’t stick to the bottom of the pot. I find using a diffuser is helpful.
If you find that the curry is drying out before the lentils are cooked, add some more hot (boiled) water.
Taste for seasoning, and add more salt to suit your taste.
Once cooked, stir through the silverbeet/spinach and simmer for another couple of minutes before turning off the heat.
Serve with some basmati or brown rice, a dollop of natural yoghurt {or raita}, and a fresh salad. Nice.
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