Have you had your mung bean fix yet?
This mung bean curry is vegan (for all my dairy and meat lovers, don't worry, this will hit the spot), delicious, healthy and the perfect meal to whip up and enjoy solo, with good company or even a lover as you cozy up and feed each other.
This mung bean curry is the PERFECT recipe to get your mung beans into your body so they can do all the good things like supporting your gut! Mung beans are an Ayurvedic SUPERFOOD, commonly used to make Kitchari which is a cleanse to eliminate toxins from your mind & body, and also restore your bowel movements. These beans have micronutrients and so many antioxidants that it's a true anti-inflammatory medicine. Additionally, it is LOADED with fiber in order to support you to get all the things out of you that you no longer want to carry inside you (you know what I mean)?
This curry is SIMPLE, nutritional and nourishing! The best part for all my carb enthusiasts out there.... is dipping the curry with TOASTED SOURDOUGH! Organic sourdough is key because you truly want the fermentation benefits to support your digestion and maintain an alkaline environment, try not to get sourdough with added 'yeast' which will create an acidic environment in your body and well, not very supportive to your overall health and good tummy health.
WHY YOU WILL LOVE THIS RECIPE?
If I had to take a guess...
LOOK AT THIS BEAUTY?
FOR REAL THO.... they are FILLED with flavor and so nourishing for the body. There might seem to be a lot of ingredients and steps, but it's easy to make. As any other curry, this curry is filled with lots of seasoning, spices and herbs that further support your health!
ALSO, PUBLIC SERVICE ANNOUNCEMENT, I don't usually measure any of my ingredients. I take the good old 'let me keep tasting' approach and I encourage you to do the same. I encourage you to get even more involved in your creations.... activate your senses as you prepare this meal. Allow yourself to connect with the energy of the food and preparation because food truly is medicine. It's medicine and it's alive!
YIELD: 3-4 Servings
PREP: 20 minutes
COOK: 1 hour
I also recommend getting as much 'organic' as you can. Also, please read your labels - make sure there's nothing funky in there. This is so your body can truly absorb and take in all the healing benefits of everything you consume :)
1, 1/4 CUP SPROUTED MUNG BEANS (you'll want to soak them overnight FYI before you boil them which will allow the beans to cook more evenly and it will make them easier to digest)
HALF A WHITE ONION
3 CLOVES OF GARLIC
HANDFUL CHERRY TOMATOES
1/2 16OZ WHITE MUSHROOMS
1 LARGE BROCCOLI HEAD OR 6OZ BROCCOLI FLORETS
1/2 HEAD CAULIFLOWER OR 6OZ CAULIFLOWER FLORETS
HALF (or whole depending on your spice preference) JALAPENO
Mama O's Kimchi Paste (if you have it or are able to get it, not the end of the curry world without tho, 'Mama O's Premium Vegan Kimchi Paste is my fav).
6OZ COCONUT MILK
32 OZ VEGGIE BROTH
4th and Heart Ghee Butter (my favorite brand and favorite flavor).
DIRECTIONS - MAKING THIS AS SIMPLE AS POSSIBLE!
Let's begin! You'll first want to mix the chopped onions, shallots, garlic, mushrooms, cherry tomatoes, jalapeños, sea salt and a tablespoon of kimchi paste in a pan. Saute with avocado oil!
Next you'll add the vegetable broth and mung beans (make sure there is enough vegetable broth to cover the mung beans). Proceed to add the coconut milk (about 1/2 can) and all the remaining seasoning, about 1 teaspoon of each (don't forget to add more sea salt), in addition to a tablespoon of curry paste. Allow this mixture to come to a boil and then cover to simmer for about 30 minutes.
After 30 minutes of simmering, add the broccoli and cauliflower to the the mixture. Add in about 1 tablespoon of lime juice.
Close the lid and continue to simmer for another 15 minutes.
While your curry is simmering, let's prep the bread!
Cut your sourdough into pieces and place them on a pan with avocado oil.
Add some more avocado oil over all your pieces of bread.
Add small pieces of ghee butter to each piece of bread.
Season your bread with about 1/2 teaspoon of sea salt, black pepper and paprika.
Get your hands dirty by rubbing in all the ingredients evenly onto the pieces of bread! Good luck trying to NOT eat during preparation :)
Place them in an oven for about 8 minutes at 350 degrees. Keep an eye on these babies so they don't burn!
Once your curry thickens and your mung beans are tender, scoop the curry and place it into the bowl! Add your toasted sourdough on the sides! Add some parsley on top of the curry! Perhaps, add some additional hot sauce (if you fancy hot sauce as much as I do).
Most importantly.... ENJOY, enjoy, enjoy!