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Coconut Curried Mung Bean Stew

Coconut Curried Mung Bean Stew

Makes 6 servings

2 tablespoons ghee or coconut oil

1 yellow onion, diced

2 inch piece ginger, peeled and minced or 1 teaspoon ginger powder

5 cloves garlic, minced or 1 teaspoon garlic powder

1 tablespoon turmeric

1 tablespoon coriander

1 tablespoon ground cumin

2 tablespoons garam masala

¼ teaspoon black pepper

6 cups vegetable stock or water

1 ½ cups whole mung beans, soaked overnight in ample water, drained and rinsed

1 teaspoon sea salt

1 can full fat coconut milk

¼ cup chopped cilantro

1 tablespoon lime juice

1. Heat ghee or oil in large soup pot. Add the onion along with a pinch of salt and sauté for 5 minutes. Add the ginger and garlic and cook 30 seconds. Add the turmeric, coriander, cumin, garam masala, and black pepper. Toast spices in for 30 seconds.

2. Add ½ cup stock or water to deglaze the pan, loosening any pieces stuck to the bottom of the pot. Add the rest of the stock or water, the soaked mung beans, and sea salt. Bring to a boil, reduce to a simmer, and cook uncovered, stirring occasionally, for 40-50 minutes.

3. Add the coconut milk, cilantro, and lime juice, stirring to combine. Taste and adjust lime juice and salt to taste.

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