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Sprouted Mung Bean Curry with Coconut Milk

Make a vegetarian curry — delicious and good for you! Sprouted mung bean curry with coconut milk is tasty, filling, and nourishing. Mung beans (called "mash" in some cuisines) are a legume grown in India. They support heart health, give your metabolism a boost, act as a mild diuretic, help regulate blood pressure, and strengthen the immune system. Since they're easy to digest, they're even suitable for kids. This dish is a great pick for light, healthy eating and a nice change from the everyday menu!

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Sprouted mung bean curry with coconut milk
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 3 g
Fats 60 % 12 g
Carbohydrates 25 % 5 g
134 kcal
GI: 100 / 0 / 0
    1. Rinse the sprouted mung beans under running water, then put them in a pot. Cover generously with cold water. 2. Set the pot over the heat and bring to a boil, then lower the heat and cook for 10–12 minutes. 3. Drain the cooking liquid into a separate bowl — you'll need it later. 4. Heat the olive oil in a deep, heavy-bottomed skillet over medium heat. (Any vegetable oil works in place of olive; ghee is great too.) 5. Add the mustard seeds and curry leaves to the hot oil and let them sizzle, stirring, for 30 seconds. 6. Peel and finely dice the onion. Add it to the skillet and cook for 5 minutes until soft. 7. Finely chop the green chili and add it to the skillet, along with the cumin, coriander, turmeric, and cloves; salt to taste. Cook for another 30 seconds. 8. Now pour in a cup of the reserved cooking liquid and add the mung beans. Cover the skillet and simmer for 5 minutes. 9. Uncover and cook until most of the liquid has evaporated. 10. Pour in the coconut milk and a little more of the cooking liquid, and simmer for 5 minutes to heat through. 11. Squeeze in the juice of a lemon wedge and season with the garam masala. Taste and add salt if needed. Serve the curry with a side of rice. Enjoy — eat well!

Caloric content of the products possible in the composition of the dish

  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Carnation - 323  kcal/100g
  • Turmeric - 325  kcal/100g
  • Mustard canteen - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Cumin - 333  kcal/100g
  • Curry - 352  kcal/100g
  • Coconut milk - 230  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Garam masala - 379  kcal/100g
  • Sprouted mash - 30  kcal/100g

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