This mung bean curry is the ultimate family-friendly plant-based whole-food meal. It’s easy to make in the Instant Pot, it tastes delicious and it’s super healthy too!
Then add the carrots, courgette (zucchini), stock, passata and mung beans. Stir well to get any bits off the bottom of the pan and then put the lid on and set to pressure cook on high pressure for 20 minutes.
100 g carrot, 100 g courgette (zucchini), 750 ml vegetable stock, 250 ml passata, 160 g dried mung beans
At the end of the cooking time, leave to naturally release the steam for 5 minutes then do a quick pressure release and carefully remove the lid. Add the frozen spinach pieces, stir well, then put the lid back on and set to pressure cook for 1 more minute. (It will come back to pressure very quickly).
150 g frozen spinach cubes
At the end of the minute pressure cooking, do a quick pressure release and carefully remove the lid again. Add the coconut cream and tamarind puree and stir well.
100 g coconut cream, 3 teaspoon tamarind puree
Season to taste and add more tamarind, coconut cream and salt according to your taste. Serve with brown rice and poppadoms and garnished with coriander leaves and nigella seeds. If you want to make your portion spicy, add chilli oil or dried chilli flakes on top.
nigella seeds and coriander leaves to garnish
Notes
It is important not to let the garlic burn as it will give an acrid flavour to the dish. To avoid it burning, if it looks a little dry when frying, just add a touch of water to stop it sticking to the pan.
Likewise, for the spices, it is important to fry off the raw flavour but not to take it so far that they burn. Stir constantly then add the stock as soon as the smell of the spices starts getting stronger.