Mung Bean Curry

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So happy its raining today. No, it’s true – I love it when the weather give you permission to hibernate. I’ve even lit a candle as I’m having my lunch of which you will hear more soon. So often we are after the really heady stuff – great weather, the best holidays, amazing nights out, best restaurants or fastest times on our weekly runs. We’re always striving for perfection and our personal best. But I think the mediocre is underrated. The ordinary, every day stuff which lives are made of can be utterly beautiful and nourishes the soul as much if not more than extremes.

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On rainy days I love playing around with new recipes or tweak old ones – rain is my creative backdrop if you like. So on to my lunch, Mung Bean Curry,Β  that is a perfect rain dish and also super tasty. Highly spiced (I am using turmeric, cumin and chili in my cooking A LOT at present) and fragrant, its a lovely, comforting dish.

Turmeric, or Curcuma as it is also known, is a potent and healing spice that belongs to the ginger family and has been used for medicinal purposes since Hippocrates times (about 4000 B.C.). Known for its anti-inflammatory healing properties, it is commonly used for skin ailments and joint pain. Mung beans are rich in protein and especially good for menopausal and post- menopausal symptoms as they are estrogenic in nature and a good source of phytoestrogens. And we all know that ginger is great for digestion containing gingeroles which can help with gastrointestinal distress such as nausea. Adding ginger to your food is also very good for those suffering from joint pain and rheumatoid arthritis. All in all, my mung bean curry is full of nutrients, inexpensive to make (you can buy a large bag of dried mung beans from most supermarkets for next to nothing) and super tasty. Here is what went into it.

Mung Bean Curry

(Serves 4)

2 cups soaked mung beans (soaks overnight or for at least 8 hours)

4 pieces of garlic, chopped

1 onion, chopped

1 finger of ginger root (about 2″), chopped

2 large tbsp coconut oil

500ml water

1 tbsp turmeric (or more if you prefer a deep, yellow hue)

1/2 tsp ground cumin

1/2 tsp ground garam masala

1/2 can coconut milk (including the creamy flesh)

Salt and pepper

Generous sprinkling of chili flakes

How to:

Add 1 tbsp coconut oil to a casserole dish and add onions, ginger and garlic and all the spices. Stir until onions have softened and spices have started to waft. Add water, salt and pepper and bring to boil. Turn down heat and simmer for about 20 minutes with lid on. When most of the water has been evaporated add the coconut milk and cook for another 10 minutes. Just before serving, stir in 1 tbsp coconut oil and mix thoroughly. I had my curry with alfalfa sprouts, tomatoes and brown rice. Hope you love it as much as I did. x

 

 

 

 

 

 

 

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