Summary

Ingredients

• 150 g mun beans, reen, unpeeled
• 150 g spinach leaves, frozen
• 1 medium onion (s), red
• 3 clove (s) garlic
• 1 piece (s) ginger, half-finger length
• 1 chilli pepper (s), red
• 150 g tomato (s), chopped
• 0.25 teaspoon ¼ turmeric, ground
• 1 teaspoon cumin
• 2 teaspoons coriander
• 1 tablespoon ghee
• 150 ml coconut milk
• salt
• Vegetable broth

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Instructions

1. Soak the mung beans in cold unsalted water for at least 4 hours. Drain, add enough fresh water and cook for about 30 minutes until soft. Pouring off.
2. Thaw and drain the spinach, squeeze out a little if necessary. Grate the ginger, press the garlic, cut the onion into small cubes and the chilli pepper into fine strips.
3. Heat the ghee in a saucepan, add the ginger, garlic, onion and chilli and simmer for a few minutes. The onion cubes should be soft.
4. Grind or grind the cumin and coriander and add to the onion mixture together with the turmeric. Roast briefly and deglaze with the coconut milk and chopped tomatoes. Add the beans and spinach. Heat for a few minutes and possibly add some vegetable stock. Season to taste with salt.