Do you think about South Asia when considering plant-based foods or recipes? This versatile region offers wonderful foods, spices and recipes and is absolute heaven for lovers of plant-based foods. Mother Nature has blessed this area with wonderful weather which is great to cultivate and grow distinct types of plats. From numerous types of sweet and sour fruits and vegetables to different types of lentils and millets, the options are endless in South Asia. And don’t forget the spices. The spices are so versatile that a small amount of these spices can transform a simple vegetable into a mouth-watering delicacy in no time.
Today, we will share a great plant-based recipe with you. It’s called mung bean and coconut curry. Mung bean is a popular and easily available pulse in Asian countries. It is known for its warm aroma and different taste. It’s a great protein source for vegan recipes. These tiny beans are filled with huge health benefits. Along with the protein and carbohydrate, they are a power pack of magnesium, potassium, folate, vitamin B6, and fibre.
Another great ingredient of this recipe is the coconut milk. Coconut milk is a great substitute for cow’s milk. And if you ask me, it is a tastier substitute. Coconut milk has medium-chain triglycerides (MCTs), which have an immense energy-boosting effect on our body and brain. It also helps to lower blood pressure and bad cholesterol, reduce fatigue, help to reduce weight and build muscle, reduce constipation, and enhance metabolism.
So, all an all, this is a nutrition-packed vegan recipe which non-vegetarian people will also love to eat. Of course, we would love to work with you to ensure your Diet and your Health is everything you want it to be.
Mung bean and coconut curry
- 1/2 cup dry mung beans
- 1 tablespoon olive oil
- 1 onion sliced
- 1 teaspoon ginger-garlic paste
- 1 tomato chopped
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- 1 cup coconut milk
- 1 cup water
- Chopped coconut for garnish
- Lightly toast the dry mung beans. Don’t overcook it. Just toast for two minutes. It will help the mung beans to spread their wonderful aroma. Let itcome to room temperature. Then soak the mung beans in water for 2 hours.
- Now strain the water. Clean the mung beans thoroughly.
- Add water and mung beans in a saucepan. Boil for 20minutes.
- In another saucepan heat olive oil. Sauté onion. Add ginger-garlic paste, tomato, cumin powder, red chilli powder, and turmeric powder. Cook for 3 minutes. Now add the cooked mung beans, salt, and coconut milk. Cook for another 5 to 10 minutes.
- Pour in the serving bowl. Garnish with chopped coconut.