What the hey ho is a sturry?! It’s a combination of Stew and Curry there’s really no other way to explain it.
Stew would explain it completely wrong and curry would scare off the non curry eaters but actually describes the consistency quite well.
This recipe makes a ton so you can play with it and recreate the leftovers however you feel fit cause even though we’re all stuck in our homes with nothing to do BUT cook sometimes we need to binge watch Below Deck and just don’t have time to create something from scratch.
Mung Beans (aka Moong Beans) are the main ingredient here and you may have never heard of them but give them a go.
They are in the section you may not be familiar with: dried beans. Probably in the soup aisle.
There you go! Now you remember ignoring this section for your whole life – me too.
But not now.
I love these little guys.
They are not lentils though.
Lentils are flat.
See below pic. Mung Beans are little round beans that look like they want to be planted and sprout immediately (which is also a thing but that’s for another time).
WHY eat these?
Rich source of tocopherols (vitamin E) a strong antioxidant that is suggested to reduce the risk of cancers.
Ability to lower the risk of high blood pressure.
Keep your blood sugar stable and aid in weight loss keeping you feel full longer. 15.4 grams of fiber per cooked cup and easy to digest.
stuff you need to do this
medium sauce pan
large soup pot
fine mesh sieve
2 cups whole mung beans, soaked in warm water for min 3 hrs (details below)
1/4 cup avocado oil
1 cooking onion, diced
3 cloves garlic, minced
2 tb fresh ginger, grated
1 lg russet potato, peeled and diced into small pcs (3/4″)
2 carrots (equal amount of potato), diced into small pcs
2 tsp tumeric (or curry or chili powder Chef’s choice)
cayenne pepper to taste
2 cup fresh tomatoes, deseeded and diced (canned ok)
1 tb tomato paste (buy the stuff in the re-usable tube, way less waste)
1 can coconut milk topped off with water to equal 3 1/2 cups total
1 full handful of spinach, stemmed and chopped (kale is an option or swiss chard)
1 red onion, diced
salt to taste
cilantro for serving (try to love it, it’s so good for you it actually detoxes your body of heavy metals!)
shelled edamame for serving (optional)
this is how we do it
SOAK the beans for minimum 3 hrs in warm water.
Once that’s done RINSE them in a fine sieve until the water runs clear.
PLACE the beans in a medium sauce pan with an inch of water covering them.
Bring to a BOIL and simmer with the lid on and cracked open slightly, until the water is mostly gone.
They do not need to be soft just not hard.
RINSE again. Set aside while you finish the veggies.
DON’T GET DISCOURAGED! It’s really no more work than rice it just seems like a lot cause it’s your 1st time. Just like driving somewhere you’ve never been always seems longer.
HEAT up the oil and gently fry up the cooking onion, garlic, ginger, potatoes and carrots til the onion looks light golden.
ADD in the spices, tomato paste and tomatoes, cook 5 minutes gently.
ADD in the cooked, rinsed and drained mung beans, let everything get mixed together.
Add your coconut milk and water mix in and let SIMMER for 10 min.
As the liquid boils down ADD in the spinach and red onion, cook until the potatoes are done.
SPRINKLE with edamame and cilantro (dooo it!) and SERVE
Now you have an awesome meatless Monday dish that provides amazing opportunities to reinvent itself if there happens to be leftovers.
I use this as part of my big batch cooking to have in the fridge, good to go served with rice or on pasta with some naan bread, pickled onions or cabbage, hummus, roasted veggies or whatever I have on hand.
When you provide your body with a clean source of energy it can recognize and use everything syncs up.
Pay attention to your state when you eat this, recognize that strong signal of being full, what about how your energy levels are still high and your not eyeballing the couch to let everything settle.
That’s the beauty of clean, powerful food!
No…I love YOU more!
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