Mung Bean Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 125 g mun beans
- 3 carrot (s)
- 1 leek
- 3 tomato (s), peeled
- 3 cloves garlic
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 pinch chili powder
- 1 teaspoon honey
- 1 small Piece (s) ginger
- 1 tablespoon tomato paste
- 2 tablespoon crème fraîche
- some parsley, fresh
- olive oil
- 1 pinch (s) salt
- 700 ml water
Print Recipe
Pin Recipe Instructions
- Soak the mung beans in plenty of water overnight. Pour off the soaking water.
- Peel and grate the ginger. Cut the leek into small pieces and mash the garlic cloves. Fry everything in hot oil, add coriander, turmeric and chilli and deglaze with the water. Add the beans to the water and cook halfway through for about 30 minutes. Pour more water if necessary.
- In the meantime, peel and chop the carrots and tomatoes. After the beans have cooked for 30 minutes, add the vegetables and cook for another 30 minutes. Finally add chopped parsley, honey, crème fraîche and tomato paste and season to taste with salt.
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