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Mung Bean Stew

ingredients

servings

5

Potatoes

2 unit

Frozen corn

1 cup

Courgette

1 unit

Carrots

1 unit

Garlic

2 wedges

Onions

1 half

Dill powder

1 teaspoon

Turmeric

2 teaspoons

Iodized salt

to taste

Parsley

2 sprigs

Coconut milk

1/2 cup

Beets

4 cups

Japanese azuki beans

3 cups

single courses from Chile

Mung Bean Stew

Mung Bean Stew

vegan high in fiber high in iron source of C vitamins high in potassium high in magnesium

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Mung Bean Stew

Very rich for the cold!

Mung Bean Stew step 1

step 1

In the list of ingredients missing: 3 cups of cooked Mung Beans. First let the mung beans soak overnight. The next day you should strain them and wash them well. Put them in a pot to cook for 20 minutes.

Mung Bean Stew step 2

step 2

Meanwhile, chop the onion and garlic and bring to a nonstick skillet. You can put some olive oil if you think it can stick in the pan.

Mung Bean Stew step 3

step 3

Chop the carrots, potatoes, zucchini (Italian squash), the chard and add them to the pan. Stir and add the corn, turmeric, dill and salt to taste.

Mung Bean Stew step 4

step 4

Put the mixture on low heat. When the beans are ready, add them to the mixture and stir. Add chopped parsley.

Mung Bean Stew step 5

step 5

I added this green curry paste, but if you do not have it you can add 1/2 cup of coconut milk. Cover and leave for 20 minutes more.

Mung Bean Stew step 6

step 6

Serve and enjoy! I ate it with one of the stuffed potatoes from the previous recipe.

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