Mung Bean Stew

"great stew. High in fiber and nutrious"
 
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Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

  • 250 g mung beans, soaked for at least 6 hours
  • 1 onion, peeled and finely chopped
  • 12 teaspoon turmeric powder
  • 12 teaspoon cumin
  • 1 gluten-free vegetable bouillon cubes
  • 2 carrots, trimmed, peeled and chopped
  • 12 butternut squash, peeled, deseeded and chopped
  • 1 celery, trimmed and chopped
  • 1 teaspoon tamari soy sauce
  • 2 tablespoons chopped coriander leaves
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directions

  • Method
  • Rinse the mung beans thoroughly and drain.
  • Place the onion, mung beans, turmeric, cumin and vegetable stock cube in a saucepan with 750ml water and bring to the boil. Simmer for 30 minutes.
  • Add the carrot, celery, squash and tamari and simmer for 10 minutes.
  • Serve with brown rice and sprinkled with coriander leaves.
  • To turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth. Fabulous.

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Reviews

  1. This is a really great staple recipe for healthy take to work lunch, using ingredients that I usually have on hand. I had never thought about combining mung beans with butternut squash! Next time I will amp up the spices, and maybe add some ginger. Thanks Chef!
     
  2. Excellent dish. The butternut squash was definately a star of this stew for me. I used a whole butternut squash, as mine was small. I also roasted it first, since it appeared to be very tough. I had to add salt, one teaspoon of soy sauce was not enough seasoning for me. Thank you. Will make this again.
     
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