The mighty mung bean one pot wonder

Best cure for blue Monday!? Wild weather beach walks to clear out the cobwebs and a giant sharing pot of mung bean, cannellini and potato coconut curry. Yummmmm…
This was a real… “What have I got leftover that would feel at home in a pot.” A real mixed bag so feel free to adjust quantities and ingredients to your liking. I cooked the mung beans from scratch but took the short cut with the other beans and grabbed tins.

In a heated and oiled pan add:

  • 5 to 6 cloves of finely chopped garlic (Less if preferred but I am garlic fiend)
  • Knuckle of grated ginger
  • 1 tbls each of cumin and coriander powder
  • 1/2 tbls garam masala
  • 1/4 tbls of turmeric
  • Shake of red chilli flakes
  • 1 tin of chopped tomatoes
  • Generous shake of coconut sugar
  • Cook through for 10 min on a medium heat

Scoop spice and tomato combo into a large saucepan and add:

  • 1 1/2 cups ish.. of dried mung beans (veryyyyy rough measurements here I sort of just used up what I had left in a jar)
  • 3 to 4 potatoes roughly chopped. Big enough that you get a nice bite. I left the skins on but again optional
  • 1 tin of coconut milk
  • A crumbled stock cube
  • Using the empty coconut tin, fill 3 times with water and add to the mix. A little more may need to be added as you go along.
  • Bring to the boil, reduce and leave to simmer for an hour and as with all one pot wonders the next day is even yummier.
  • Stir occasionally and after about 40 min add one tin of kidney beans, one tin of cannellini beans and a large handful of purple kale leaves (removed from the stem)
  • Get seasoning with salt and pepper. I added an extra pour of brown rice syrup and a pinch or so of chilli powder for a little more of a sweet and spicy kick.

Top with coriander and chopped scallions. Serve up and enjoy.