Mung Beans and Vegetables
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 teaspoon olive oil
- 1 onion
- 1 cup sliced mushrooms
- 1 cup shredded carrot
- 1⁄2 cup stewed tomatoes
- 1 small cubed potato
- 1 cup mung beans, soaked and boiled
- 1 cup vegetable broth
- 1⁄2 cup white wine
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon coriander
- 1⁄4 teaspoon thyme
- 1 teaspoon garam masala
- salt
- pepper
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.