Mung Bean and Coconut Milk Curry

Ingredients:

4 tablespoons rapeseed oil (or other oil with a neutral taste)
1 tablespoon whole cumin seeds
9 cloves of garlic, chopped
400 g can of mashed tomatoes
2 tablespoons of freshly grated ginger
2 tablespoons of ground coriander
1 teaspoon of turmeric
1 teaspoon of sea salt
1 teaspoon cayenne pepper
4 cups of water
200 g of mung beans, picked and washed
400 g can of coconut milk
1 medium lime (juice squeezed)
chopped fresh coriander

Directions:

1. Heat the cooking oil in a large pot (over medium-high heat).
2. Add cumin seeds and cook for about 1 minute.
3. Add garlic and fry for 3-4 minutes.
4. Add the canned tomatoes and stir, then add the ginger, coriander, turmeric, salt and cayenne.
5. Simmer this mixture for 5 minutes, stirring often.
6. Add water and add mung beans. Increase heat to high and bring to a boil, then reduce to low, cover, and simmer for 30 minutes (stirring once or twice).
7. Taste a few mung beans to make sure they are cooked. If so, stir in the coconut milk and increase the heat to medium.
8. When the curry boils, turn off the heat. Stir in the cilantro and the juice of one lime. Taste and decide if you need another lime.
9. Serve hot. Delicious!
Yield: 6 servings
Recipe: heynutritionlady.com