Mung Bean Curry

I loved a good curry long before I lived in England. I've traveled to India twice in the last 12 years and learned many recipes while there. This curry paste is so much better than anything you can buy in a jar. In addition it make enough paste for 3 meals. I use 1) the day I make it, 2) store #2 serving in fridge for 1 week & repeat, 3) freeze 3rd portion and make in a month or so. 

For the curry paste:

1 1/4 Tablespoons ground coriander

2 Tablespoons cumin seeds

1 Tablepsoon black mustard seeds

1 teaspoon fennel seeds

1 teaspoon black pepper (or red pepper flakes)

1 teaspoon turmeric

1 teaspoon cinnamon

1 teaspoon paprika

1 small dried red chili (or more red pepper flakes)

1 teaspoon Maldon sea salt

4 garlic cloves

1 Tablespoon tomato paste

3 Tablespoons white vinegar

1 Tablespoon coconut palm sugar 

Method

If you can toast the ground coriander through fennel seeds in a cold frying pan until the spices become fragrant. Remove from heat and allow to cool slightly.

Meanwhile, combine the remaining ingredients in a food processor with the cooled, toasted spices and blend into a thick paste.

Store in a jam jar in the refrigerator for up to 1 week, otherwise freeze in portions of 3 Tablespoons to make into a curry. 

For the curry:

3 Tablespoons curry paste

1 can full fat coconut milk

1 cup mung beans

1 large onion, extra large dice

1 large potato, large dice

2 teaspoons sea salt

1 Tablespoon Worchester sauce

5 1/2 cups (1250ml) water

1 small squash of choice to oven roast

Method

In a large dutch oven or stock pot, pan fry the curry paste on medium heat for 30 seconds.

Add the coconut milk, mung beans, onion, potato, sea salt, worchester sauce and water. Bring to a simmer and cook until the mung beans are fully cooked through - approximately 30-40 minutes. Taste and they should feel soft and tender, not tough or al dente.

Meanwhile, slice your squash of choice and place on parchment paper with a drizzle of olive oil and roast until tender at 400F/200C, approximately 30 minutes.

Then, start a pot of rice cooking to serve with the finished curry.

For serving spoon into shallow bowls rice, top with curry, squash wedges, cilantro leaves and a lime wedge. Enjoy