Name: Mung Bean & Coconut Curry
Prep time: 15 min
Cook time: 40 min
Yield: Serves 6
Ingredients: 4 tbs canola oil; 1 tbs cumin seeds; 1 large brown onion, finely diced; 3 tbs McKenzie's Minced Garlic; 400g can crushed tomatoes; 3 medium carrots, thinly sliced; 2 tbs McKenzie's Minced Ginger; 2 tbs ground coriander; 1 tsp turmeric; 1 tsp McKenzie's Australian Natural Sea Salt Large Grinder; 1 tsp McKenzie's Whole Black Peppercorn Large Grinder; 4 cups water; 200g (rinse & drain) McKenzie's Australian Mung Beans; 200g (rinse & drain) McKenzie's Chick Peas; 400ml can coconut milk; Juice of one lime; 1/2 bunch coriander leaves, finely chopped

Step 1

Heat oil in a large pot on medium heat and add cumin seeds. Stir and cook for 1 minute until they just begin to darken.

Step 2

Add onion and cook for 4-5 minutes until just soft, then add garlic and cook for a further minute. Add tomatoes and carrots and stir to combine, then add ginger, coriander, turmeric, salt and pepper. Cook for 5 minutes stirring frequently.

Step 3

Add water, mung beans & chickpeas. Increase heat to high and bring to the boil, then reduce heat, cover pot with a lid and simmer gently for 35-40 minutes until the mung beans & chickpeas are soft and cooked through.

Step 4

Stir in coconut milk and bring to the boil, then turn off heat and stir in the lime juice and coriander. Taste and season with more salt and pepper as needed.

Mung Bean & Coconut Curry