Mung bean curry
Are you going to make a Japanese vegetarian curry with legumes? That requires a good dose of herbs and seasonings. How do you get an easy curry recipe? You actually have to have miso at home for that. Oh, and curcuma ginger latte of course. Because it contains exactly the right herbs and spices that belong in a good vegetarian curry. Note: this Japanese-tinged curry is well filled with mung beans and full-fat coconut milk. So very nutritious.DinnerCurry4 servings1 hour 20 minutes preparation
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This is how you make it
- Chop the onions. Put 2 tbsp coconut oil in a large frying pan and fry the onions over a low heat until translucent (approx. 5 minutes).
- Chop the carrots, grate the ginger and squeeze the garlic. Add to the onions and fry for 2 minutes.
- Add the curcuma ginger latte and fry for a minute.
- Deglaze with the sake. Add the tamari.
- Dissolve the miso in hot water.
- Add the mung beans, the rest of the water, can of diced tomatoes, coconut milk and miso.
- Let the mung beans simmer gently for at least an hour. How long it takes for the beans to soften depends in part on how old the beans are. Taste regularly, until the beans are soft. Mung beans do remain quite firm.
- Finally add the lemon juice.
- Meanwhile, cook the rice according to the instructions on the package.
- Serve in 3-4 bowls. Garnish if necessary. with fresh cilantro.
Tip(s)
- Is the curry too wet? Make a paste of a few tablespoons of water and a tablespoon of arrowroot and add this to the curry.
- Also delicious with naan instead of rice.
- You can also leave the sake out or replace it with mirin or genmai su.
- Hatcho miso is the most powerful miso, but this curry also works well with mugi or genmai miso!
