Info
Preparation time5’
Cooking time30’
Level of difficultyEasy
10 gr. coconut oil
2 teaspoons cumin
¼ teaspoon melted garlic
400 gr. fresh tomatoes, mashed in a blender
2 tablespoons freshly grated ginger
2 tablespoons chopped coriander
1 teaspoon turmeric
1 teaspoon salt
¼ teaspoon chili powder
400 gr. water
200 gr. mung beans well rinsed
100 gr. canned coconut milk
juice of 1 medium lemon
8 gr. chopped fresh coriander
1. In a large saucepan, heat the coconut oil over high heat.
2. Add the cumin, the garlic and sauté for about 1 minute.
3. Add the crushed tomatoes and stir. Add the ginger, the coriander, the turmeric, the salt and the chili powder. Stir well.
4. Add the water, the beans and the coconut milk. Increase the heat and let the mixture boil. When the curry is boiled, add the coriander and the lemon juice.
5. Then lower the heat, cover the pot with its lid and simmer for 30-40 minutes, stirring the mixture once or twice.
6. Serve the curry hot with basmati rice.
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