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SLOW COOKER CURRIED MUNG BEAN STEW

We have been trying to have more Vegetarian meals in this household – we do not always succeed but tonight we did.  This curried mung bean stew was delicious.  I took some inspiration for this dish from this site.  The recipe also called for 1 can of full fat coconut milk to be added near the end of the cooking time to heat through.  Something I forgot to add – however it was still very tasty…and even better the next day.

You can read about the many health benefits of mung beans here.  A great addition of another legume to a healthy diet.

1 1/2 cups brown rice

1 cup green mung beans

1 rounded  tsp. cumin

1 tsp. curry powder

1/2 tsp. tumeric

1/2 tsp. garlic powder

5 cardamon seeds – break open and remove seeds

28 oz. can of whole tomatoes and juice – whiz up in a food processor

4 cups vegetable stock

1 onion, diced

3 garlic cloves, minced

1 rounded tblsp. finely grated ginger

3 tblsp. olive oil

1/2 of a small cauliflower – cut small

1 small yam – cut into 1 inch pieces

3/4 cup green beans – I used wide green beans, cut into 1/2 inch pieces

1 1/4 cups vegetable stock (only use if it is looking really thick, then add slowly to a desired consistency, remembering that there will be 1 can of coconut milk added at the end.)

cilantro

salt and fresh cracked pepper to taste

1 can full fat coconut milk

Soak the brown rice in a bowl filled with water, and soak the mung beans in another bowl filled with water for 5 hours.  Drain.

Add the rice, mung beans, seasoning, whizzed up tomatoes and vegetable stock to your slow cooker.  Heat on low, stir to incorporate.  Slow cook on low for five hours.  At the 5 hr. mark, add in chopped cauliflower, yams, green beans and the extra vegetable stock if needed.  Stir to combine and turn to high.  Once bubbling, turn to low and cook another hour, or until the vegetables are tender.  Then add the coconut milk stirring to combine, check for seasonings and keep on low to heat through.

Heat up a frying pan on low medium heat.  Add in the chopped onion, garlic, and grated ginger.  Season well with salt and pepper.  Saute until the onions are translucent then add to the mung bean stew.

Remove the crock and stir in cilantro, and season with salt and pepper to taste. This makes a lot – we had it for dinner another nite, and for lunch the following day…gets tastier by the day!

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