Mung Bean and Egg Curry

• Vegan
• Gluten free

• Produce

  • 1 1/2 tsp Coriander
  • 3 cloves Garlic
  • 1 tsp Ginger
  • 1 cup Mung beans, dried
  • 1 Onion

• Canned Goods

  • 1 1/2 cups Coconut milk
  • 1 6 oz can Tomato paste
  • 2 cups Vegetable stock

• Baking & Spices

  • 1/2 tsp Salt and pepper
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

Found on sofabfood.com

Description

Ingredients

• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 teaspoon ginger
• 2-3 tablespoons olive oil
• 1 cup dried mung beans
• 2 cups vegetable stock
• 1.5 cups coconut milk (I used full fat)
• 6 oz can tomato paste
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt and pepper (or to taste)
• 4 full boiled eggs

Directions

• Add olive oil to a thick-bottomed pan over medium heat.
• Add in the chopped onion and stir till caramelized (about 15-20 minutes).
• Add in the ginger and garlic and stir.
• Then add in the mung beans, coconut milk, vegetable stock, tomato paste, cumin, coriander, turmeric, salt, and pepper and stir well.
• Reduce flame to the low setting and let simmer covered for 35-40 minutes.
• Add 4 full boiled eggs to the pan and stir to envelop the eggs in the curry mixture.
• Serve with rice or naan.