Vegan Mung Bean Soup Curry with Coconut Milk
Vegan Mung Bean Soup Curry with Coconut Milk is a creamy, delicious and comforting food to devour. In this recipe, Mung Beans is boiled and stewed until tender. It is then added to sauteed garlic and onions mixed with coconut cream and curry making this aromatic food a joy to feast on.
Servings: 3 people
Cost: $5
Equipment
- Cooking Pot
Ingredients
- 1 cup Mung Beans
- 2 cups Coconut Milk
- 200 grams Tomato Sauce
- 1 tbsp Curry Powder
- 1 medium-sized Onions chopped
- 1 medium-sized Ginger chopped
- 5 cloves Garlic chopped
- pinch Salt
- 2 tbsp Cooking Oil
- 1 cup Spinach leaves
- 4 cups Water used in boiling the mung beans to tenderize it
Instructions
- Boil the 1 cup mung beans with 4 cups of water about 30 minutes or until it becomes tender. Transfer it to a bowl and set aside.
- In the same pan, place 2 tablespoons of cooking oil and saute onions, garlic and ginger. Add in the curry then the tomato sauce. Saute for 2 minutes.
- Place the tenderized mung beans in the cooking pot. Let it simmer for 3 minutes.
- Add in the coconut milk or cream. Simmer again for 3 minutes.
- Taste the soup and add salt if needed and desired. Add in the spinach and simmer for another 1 minute and you are done. Enjoy!
Notes
- You can add 1 tsp of cumin powder when you saute the spices. I did not add cumin in this recipe because the aroma is too much for my hubby. [I'm afraid he will not eat it and I am not cooking other recipe for our lunch :-) ]
- I am using freshly pressed coconut milk because it is available at hand. You can use canned coconut cream if that is what's available to you.
