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Mung Beans and Root Vegetable Curry

Turmeric has been used in Traditional Chinese Medicine (TCM) and Ayurveda for thousands of years. It’s mostly used as an anti-inflammatory which is good for overall health but especially good to fight disease, lower blood pressure, lower the risk of heart disease, cancer and diabetes. Turmeric also has very powerful antioxidant effects which enable it to protect healthy cells from free radicals that can damage cellular DNA which can lead to cancer. Speaking of cancer, turmeric helps the body destroy mutated cancer cells so they cannot spread through the body and cause more harm. Another awesome benefit of turmeric? Liver detoxing!

Mung beans are also an Indian staple and are great for the liver, gall bladder and for detoxing the body. Therapeutically, they are considered one of the most important beans. They have the capacity to cleanse the heart and vascular system and to reduce toxicity. You can most likely find sprouted mung beans at your grocery store and are great to throw on salads and may be easier to digest then the cooked kind. If you’re looking for a warm, grounding and hearty dish during the winter months, whip out those Indian spices and get to work!

Mung Beans and Root Vegetable Curry

This Recipe is :

High FiberHigh ProteinVegan

Serves

4 - 6

Ingredients

Indian Mung Bean

  • 1 ½ cups dried mung beans
  • 3 cups water
  • 1 tomato diced
  • ½ small onion chopped
  • 2 cloves garlic chopped
  • 1 tsp celtic salt
  • 1 tsp turmeric
  • 1 tsp garam masala
  • ¼ cup dried cranberries

Root Vegetable Curry

  • 1 large sweet potato chopped
  • 1 red pepper chopped
  • 1 cup sliced muchrooms
  • 2 large carrots chopped
  • 1 small onion chopped fine
  • 2 cloves garlic chopped fine
  • ½ cup raw cashews
  • 1 can organic coconut milk
  • 1 tsp celtic salt
  • 1 tsp turmeric
  • 1 tsp garam masala
  • ½ tsp paprika
  • ½ tsp ginger
  • 1 tbls coconut oil

Preparation

Indian Mung Bean

  1. Add all ingredients in a large pot and let simmer on low to medium heat until all water is absorbed and mung beans are cooked through. About 2o minutes.
  2. Stir every five minutes or so.
  3. While beans are cooking, prep and start cooking coconut curry dish.

Root Vegetable Curry

  1. Heat oil in a large sautee pan or wok on low to medium heat. Add all veggies and sautee for about five minutes, mixing around.
  2. Add spices, salt and coconut milk. Mix with the vegetables.
  3. Cover and after about ten minutes, taste and see if any spices need to be adjusted.
  4. Cover and let simmer until veggies are cooked through about five to ten minutes.
  5. Remove cover and let simmer on low allowing the coconut milk to thicken a bit
  6. After about ten more minutes, your curry should be thicker and flavorful.
  7. Serve with mung beans and some cooling chopped parsley on top.

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3 comments on “Mung Beans and Root Vegetable Curry”

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Sonya
1 Years Ago

Sorry I forgot to say when to add cashews! You can throw them in at the end before serving. Raw is always better for the nutritional value. Hope you enjoy!


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writergeek313
1 Years Ago

The ingredients for the mung beans call for 3 cups of water, but you're right that the second recipe doesn't indicate what to do with the cashews.


Reply
gad
1 Years Ago

looks like an interesting recipe 2 problems with it though in the first dish, you don't say how much water to add, if i add too much water it wouldn't it be too soggy? in the second dish when do i put the raw cashews, with the veggies or with the spices? thank you for the recipe, i can't wait to make it.


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