150g Mung beans
1 small piece fresh ginger
2 cloves garlic
Half teaspoon turmeric
Half teaspoon crushed coriander seeds
Half litre vegetable stock
1 tablespoon olive oil
Juice of half a lime
- Put small layer of water in a pan and add leek, ginger (chopped small), garlic, turmeric and coriander
- Bring to the boil then simmer until leek has softened
- Add olive oil, stock and washed mung beans and cook to packet instructions
- Once beans are cooked, add spinach and lime juice and stir until spinach has wilted
Serve with chunky bread.
I like this one, the lime and ginger add a bit of bite. I don’t soak the beans as you would with some simply because the pack I use says not to. Of course if yours says otherwise then make sure you do soak them overnight first as soaking them makes them easier to digest. I boil them for ten minutes then let them simmer for another 20, by which time all the flavours of the other ingredients have really come out.