Coconut Mung Bean Stew Recipe

Cooking Directions

• STEP 1.Rinse the mung beans under cold water and soak them in water for at least 2 hours or overnight.
• STEP 2.In a large pot, heat the oil over medium heat. Add the onion, garlic, and ginger, and cook until softened.
• STEP 3.Add the soaked mung beans, vegetable broth, coconut milk, turmeric, cumin, coriander, salt, and pepper to the pot.
• STEP 4.Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the mung beans are tender.
• STEP 5.Add the carrots, bell pepper, and spinach to the pot and cook for an additional 10 minutes.
• STEP 6.Taste and adjust the seasoning if needed.
• STEP 7.Serve the coconut mung bean stew hot with rice or bread.

Storage and Serving

• Leftover coconut mung bean stew can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the stew in a pot over low heat, stirring occasionally.
• Serve the stew with rice or bread for a complete and satisfying meal.