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Curry with mung beans by Athena Loizidou

  • NAVA Preparation time5’
  • NAVA Cooking time30’
  • NAVA Level of difficultyEasy

Products used in the recipe

Recipe ingredients

10 gr. coconut oil

2 teaspoons cumin

¼ teaspoon melted garlic

400 gr. fresh tomatoes, mashed in a blender

2 tablespoons freshly grated ginger

2 tablespoons chopped coriander

1 teaspoon turmeric

1 teaspoon salt

¼ teaspoon chili powder

400 gr. water

200 gr. mung beans well rinsed

100 gr. canned coconut milk

juice of 1 medium lemon

8 gr. chopped fresh coriander


Recipe Directions

1. In a large saucepan, heat the coconut oil over high heat.

2. Add the cumin, the garlic and sauté for about 1 minute.

3. Add the crushed tomatoes and stir. Add the ginger, the coriander, the turmeric, the salt and the chili powder. Stir well.

4. Add the water, the beans and the coconut milk. Increase the heat and let the mixture boil. When the curry is boiled, add the coriander and the lemon juice.

5. Then lower the heat, cover the pot with its lid and simmer for 30-40 minutes, stirring the mixture once or twice.

6. Serve the curry hot with basmati rice.

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