Many of us, including myself sometimes miss restaurant meals during this Covid pandemic. Recipes like this one, make me miss restaurant food much less. Mung beans are high in protein and many vitamins. This recipe is great a great vegan recipe to vary up your repertoire and enjoy a delicious hot bowl of curry.

1 Tablespoon oil

1 Tablespoon cumin seeeds

5 garlic cloves, minced

2 Tablespooons ground coriander

1 teaspoon sea salt

1 teaspoon turmeric

1/2 teaspoon grated ginger

1 onion, diced

3 tomatoes, diced (or 1 can)

5 cups water

1 cup mung beans

1 can (400ml) coconut milk

For serving: lime wedge, cilantro & brown rice

Method

1. In a large Dutch oven or stock pot over medium-high heat, heat the oil. Add the cumin seeds and pan-fry for 30 seconds.

2. Reduce the heat to medium. Add the garlic and pan-fry stirring frequently for 30 seconds.

3. Repeat and add: ground coriander - grated ginger. Pan-fry for 1 minute.

4. Add: onions, tomatoes, water and mung beans. Cover and cook 1 hour at a low simmer.

5. Turn off the heat and stir in a can of coconut milk.

6. Ladle into bowls over brown rice. Serve with lime wedges and cilantro.