Thai Sweet Potato Mung Bean Curry
Ingredients
- 1 cup mung beans
- 1 onion peeled and diced
- 3 garlic cloves peeled and minced
- 1 tablespoon fresh ginger grated or minced
- 1 tablespoon fresh turmeric grated or minced
- 4 cups vegetable stock
- 2 cups peeled and diced sweet potato partially baked
- 2 large carrots sliced into rounds
- 1 bag frozen peas thawed
- 2-3 teaspoons garam masala
- ¼ teaspoon cayenne and black pepper
- ½ can light coconut milk
- ½ teaspoon sea salt or to taste
- 2 cups swiss chard or other green of choice; tough stems removed and chopped
- Cilantro optional, as garnish, chopped
Instructions
- Rinse and soak mung beans for several hours.
- Heat the pan over low heat. Add onion, garlic, ginger, and turmeric, and saute until fragrant. Add stock.
- Add the mung beans and the sweet potatoes, then add the rest of the vegetables (except the Swiss Chard) and the spices. Stir well to combine all the ingredients and bring to a boil.
- Reduce heat to a simmer and cook for approximately 25 minutes, stirring occasionally. Remove from heat when the beans are soft and cooked through.
- Add coconut milk and stir well to combine and heat through. Add Swiss Chard, so the leaves stay fresh and crisp. Add salt and adjust any other seasonings before serving. Top each with fresh cilantro.
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