Mung Beans and Vegetables

"I threw this together the other night and it was so good that I want to remember what I did. So here it is. The spice quantities are estimates because I was just sprinkling them in as I went. I used a left over baked potato from which I removed the skin and then cut into cubes (I didn't cook it as long). The tomatoes I had cooked up a few days previously. Prep time does not take into account time to prepare beans. I served this with Mirj's Lemon Herb Quinoa, some leftover rice. Yogurt and avocado on the side were a great addition."
 
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Ready In:
35mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Spray Olive Oil into non-stick pan and saute onion until slightly brown.
  • Add mushrooms and cook a few more minutes. Add carrots, tomatoes, potato, mung beans, vegi broth, cayenne, cumin, corriander and thyme.
  • Cook until potatoes are soft, about 15 minutes depending on size of cubes.
  • Add wine, Garam Masala, salt and pepper and cook a few minutes more to warm and mix flavors.

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RECIPE SUBMITTED BY

I am a native Northern Californian of English parents, live with a Lebanese man and love to travel and experience different cultures and cuisines. All of these things influence my cooking. I buy almost all of my produce at the farmers market every week and then I make a list of the veggies I hauled home that week and look for new ways to cook them. I have also experimented with raw foods and we've been drinking green smoothies for breakfast since early in 2009 (to try this out yourself just throw a handful of washed spinach into a fruit smoothie - you won't even taste it and if you add blueberries you won't see it either - great way to get greens in a 2 year old). My current smoothie includes ground flax seeds, coconut water, protein powder and a banana and a mixture of other fruit in addition to 5-6 cups of spinach and kale.
 
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