Posted by: kbater | December 4, 2011

Mung Bean Coconut Curry – Yum!

Last night we had a great Asian-Fusion X-mas party pot-luck for the CRPS board of trustees.  Here is my recipe for Mung Bean Coconut Curry:

 2 C mung beans                      1/3 C cooking oil (canola best)            

2 tbsp cumin seeds                    6 tbsp chopped garlic (15 cloves)

4 cups pureed tomatoes             4 tbsp chopped ginger

4 tbsp ground coriander             2 tsp turmeric

3 tsp salt                                   3/4 tsp cayenne

6 cups water                             4 cups coconut milk

1 cup cilantro

Put mung beans and water in a pot and bring to a boil and then simmer (about 20 min.) till mung beans are just starting to split (just). Grind coriander seeds (with mortal and pistil).  Heat oil in large pot on medium for 1 min.  Add cumin seeds and allow to sizzle for 1 min. or until they darken.  Add garlic and saute for 3 min. Stir in tomatoes, ginger, coriander, turmeric, salt and cayenne.  Saute for 5 minutes.  Add mung beans to this masala when ready and cook 5 minutes – add coconut milk and bring to light boil and turn off heat.  Chop cilantro and either stir in or have as a side to add in.  (using  good quality cumin seeds and coriander and grinding the coriander fresh is essential to this being spectacular instead of just good)

This is a double recipe and serves 6 to 8 with leftovers.  It is best served with rice, quinuoa, or naan bread. Or on this blog with one of my favourite musical groups of all time Pied Pumkin!

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