A recipe from Veet Karen’s kitchen: a true winner!
Following on from sprouting for the Raw Course I facilitated recently, I cooked quite a few dishes with the sprouted mung beans. This curry is a true winner. The sprouted mung beans add such a different dimension to a curry.
Ingredients
2 cups sprouted mung beans
1 tbsp avocado oil
1 onion roughly chopped
2 cm piece of ginger cut smallish
2 tsp coriander seeds
8 black pepper corns
2 fresh chillies (optional)
½ tsp cinnamon powder
½ tsp turmeric powder
1 stalk lemon grass with end bashed (to help draw out the flavour)
2 tomatoes roughly chopped
1 tsp salt
6 tsp sesame seeds
4 tbsp desiccated coconut
2 heads broccoli cut small
Method
- Place everything except the broccoli and mung beans into a wok with 1 cup water and bring to the boil. Let simmer for 30 minutes.
- Remove the lemon grass stalk and transfer everything in the wok to a blender. Blend until smooth.
- Return the mixture to the wok and add the mung beans and broccoli and bring to a boil. Simmer for 30 minutes or until the broccoli are tender.
This recipe was first published on Veet Karen’s blog (veets.com.au/blog) where you will always find a link to download the PDF file to print it out.
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Related articles
- 16 years of Veet’s Vegan Cooking School – The story of Veet Karen’s successful venture in Australia, from catering to teaching (June 2024)
- More recipes by Veet Karen on Osho News
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