Mung Bean Coconut Curry

The Chinese have the tradition of using food as a source to prevent and treat ailments. There is even an expression that says “Diet cures more than doctors.” Thus, I wasn’t surprised when my sister reminded me to cook more mung beans for my son’s acne. For teenagers, acne is a sign of too much heat in the body, and it’s common sense in China that mung beans have the effect of eliminating toxins and heat from the body. Also, it is recommended to eat mung beans in the spring and summer because of the cooling effect. Mung bean coconut curry is a delicious dish for changing the heavy winter diet to a lighter meal in spring time.

Prepare time: 15min

Cooking time: 50 min

Makes 3 servings 

Ingredients:

  • 1 cup mung beans
  • 1 big tomato
  • 2 tbsp oil
  • 1 tsp fresh grated ginger
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • half crown of cauliflower
  • 12 small brussel sprouts
  • 2 cups water
  • ½ tsp salt
  • 1 can (400ml) coconut milk
  • 1 lime
  • fresh coriander for garnish

Directions:

Soak the mung beans 6 hours or overnight.

In a wok or a big pot, put the oil and ginger, add the chopped tomato, seasonings, and mung beans. Add the water and bring it to boil. Turn down the heat to low and cook 30 minutes.

Add the chopped cauliflower and brussel sprouts on top, then turn the heat to medium and cook around 15 minutes.

Add the coconut milk, and on high heat bring the soup to a boil; then squeeze lime juice in the soup and garnish with fresh coriander.
Serve with rice. Enjoy!

This recipe is inspired by Mung Bean Coconut Curry in the Kitchen of Youth. In her blog, Stacey, a Oriental Medicine specialist, has more details about the benefits of some other ingredients.

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