Sunday, January 15, 2012

Mung Beans and Mushroom Curry!

It's like the Colourful Chickpea Curry with EVEN MORE VEGETABLES!!! And fungi!

Materials and Method:

Sautee over low heat:
1 t. oil
1/4 onion, chopped
1 clove garlic, smashed and chopped
1 knob ginger, sliced
3 fat mushrooms, chopped
splash water, if necessary to prevent sticking

When mushrooms have exuded some water add:
3 tomatoes, chopped
1/3 pack enoki, trimmed
1 bay leaf


When tomatoes have exuded juice add:
1 1/2 c. cooked mung beans
1 cup frozen vegetable medley
2 t. cumin
salt and pepper to taste

Simmer 'til thoroughly cooked. Taste and adjust seasonings accordingly.

Serve over brown rice :)

This makes an excellent bento as well. Add a bit more salt if serving cold.