Wednesday, 25 March 2015

vegan sweet potato and mung bean curry

So, remember the other day I made kitcheree? well this is kind of following on from that - it pretty much has the same ingredients and the same ayuervedic principles.Like the kitcheree this is made up of mung beans, rice, and sweet potato. Here's how I made it. 
fresh ginger (about the size of a thumb!)
3 garlic cloves
2 sweet potatoes
cup of mung beans
3 tomatoes
coconut milk
tomato paste
smoked paprika

method - fry the chopped onion in a little vegan butter and olive oil (coconut oil would have been better but I didn't have any), then add chopped garlic and grated ginger. Cook down for a little while and then add the spices, cubed sweet potato and 3 tomatoes (peeled and chopped). Add the mung beans (which have been soaking overnight) and tomato paste (a good squirt), cover with water and the lid and cook for about an hour or until the sweet potato and mung beans are cooked. Take off the heat and stir in a can of coconut milk. Serve with basmati rice. 

1 comment:

hello! so nice to hear from you...


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