I grew up eating mung beans at least 2 times a day. What right? But that’s true I still love them. As the name speaks, I love anything that looks green, I can eat green all day along. This is one of the reasons why I started this blog to share with you all why it is essential to eat more green, and nutrient-rich vegetables also give some courage. I spent many years at the universities, and what I have noticed, my classmates and college are not into greens. When I started to eat more and more greens, my life has completely changed. I believe they are the most nutrient-dense foods on the planet and super affordable. Back to mung beans, they are rich in essential antioxidants also high in protein. My favorite way to enjoy this is as green curry, it looks so delicious and incredibly flavorful.

Ingredients

400g cooked mung beans
400ml coconut milk
5 garlic cloves, minced
1 Tbsp chopped ginger
1large tomato, finely sliced
1 large yellow onion, finely sliced
1Tbsp green curry paste
1Tbsp olive oil
3/4 cup vegetable broth
sea salt to taste

For the green curry paste,

3 large green chilies, deseeded
1 cup basil leaves
1 1/2Tbsp basil oil
1/2 tsp white pepper
1 Tbsp lime juice
2 medium shallot, chopped 

Directions

• Heal the olive oil in a medium pan then add the onion, garlic, ginger, tomato, and green curry paste, saute until fragrant, about a minute.
• Stir in coconut milk and vegetable broth, increase the heat and allow to cook about a future 2 minutes, stirring once or twice.
• Transfer the cooked mung beans to the pan, sprinkle salt to taste and remove from the heat.
• Serve with naan bread or a bowl of fluffy rice and garnish with green chili slices.

For the green curry paste,

• Place all the ingredients in a stone Morton and Pestle, pound until a paste.

Enjoy!
Yield:  2-3 serves