Yummy Mung Bean Coconut Curry

This recipe is from the Hey Nutrition Lady website. I’ve tweaked it a little and absolutely love it!

INGREDIENTS

  • 4 Tbsp avocado oil or coconut oil

  • 1 Tbsp whole cumin seeds

  • 9 cloves garlic crushed (about 3 Tbsp crushed garlic)

  • 14 oz can crushed or diced tomatoes

  • 2 Tbsp freshly grated ginger (Tip: keep your ginger in the freezer - keeps longer & grates well!)

  • 2 Tbsp ground coriander

  • 1 tsp turmeric

  • 1 tsp sea salt

  • 1 tsp cayenne pepper

  • 3 cups water

  • 1 cup mung beans (these are incredible!)

  • 14 oz can coconut milk

  • 1-2 medium limes juiced

  • 1/2 cup fresh cilantro chopped

INSTANT POT INSTRUCTIONS

Using the sauté function, heat your Instant Pot on normal heat. Add the cooking oil, and then add the cumin seeds and cook them for approximately one minute, until they sizzle.

Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.

Add the tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Sauté this mixture for 5 minutes, stirring frequently.

Add 3 cups of water and the mung beans. Place the lid on your Instant Pot and put on manual pressure cook HIGH setting for 10 minutes. It should take about 15 minutes to come to pressure.

Allow the pressure to release naturally (this should take about 20-30 minutes) and remove the lid once safe.

Stir in the coconut milk, cilantro, and lime juice. Serve!

Recipes, DetoxificationMonika HerwigRecipes, mung bean curry, mung beans, gluten free, Healthy Food, soupComment