This mung bean curry is the ultimate family-friendly plant-based whole-food meal. It’s easy to make in the Thermomix, it tastes delicious and it’s super healthy too!
nigella seeds and coriander (cilantro) leaves to garnish
Instructions
Place the onion, garlic and ginger in the Thermomix with the oil and set to 3 secs / sp. 5. Then scrape down the sides with a spatula and set to cook for 8 mins / 120°C / sp. Stir (MC on but then remove MC half way through once it comes up to temperature).
2 tablespoon grapeseed oil or coconut oil, 100 g onions, 4 garlic cloves, 2 cm cube ginger
Add the spices (being careful to sprinkle round the edges and not just straight on top of the middle of the blade) and set to 2 mins / 100°C / sp. Stir.
Add the carrots and courgette (zucchini) and set to 3 secs / sp. 5, then scrape down the sides with a spatula.
100 g carrot, 100 g courgette (zucchini)
Add the vegetable stock, passata and mung beans. Stir with the spatula to ensure nothing is stuck to the bottom of the jug. Set to cook for 40 mins. / 100°C / sp. Rev. 1.
750 ml vegetable stock, 250 ml passata, 160 g dried mung beans
Add the frozen spinach cubes and set to 3 mins / 100°C / sp. Rev. 1.
150 g frozen spinach cubes (7 cubes)
Add the coconut cream and tamarind puree and stir through by setting for 30 secs / sp. Rev. 2.
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 (cilantro) leaves to garnish
Notes
When you add the spices, make sure to add them around the outside of the blade rather than straight on top. Otherwise they will just sit on top of the middle bit of the blade and and they won't cook.