We have been trying to have more Vegetarian meals in this household - we do not always succeed but tonight we did. This curried mung bean stew was delicious. I took some inspiration for this dish from this site. The recipe also called for 1 can of full fat coconut milk to be added near the end of the cooking time to heat through. Something I forgot to add - however it was still very tasty...and even better the next day.
You can read about the many health benefits of mung beans here. A great addition of another legume to a healthy diet.
1 1/2 cups brown rice
1 cup green mung beans
1 rounded tsp. cumin
1 tsp. curry powder
1/2 tsp. tumeric
1/2 tsp. garlic powder
5 cardamon seeds - break open and remove seeds
28 oz. can of whole tomatoes and juice - whiz up in a food processor
4 cups vegetable stock
1 onion, diced
3 garlic cloves, minced
1 rounded tblsp. finely grated ginger
3 tblsp. olive oil
1/2 of a small cauliflower - cut small
1 small yam - cut into 1 inch pieces
3/4 cup green beans - I used wide green beans, cut into 1/2 inch pieces
1 1/4 cups vegetable stock (only use if it is looking really thick, then add slowly to a desired consistency, remembering that there will be 1 can of coconut milk added at the end.)
salt and fresh cracked pepper to taste
1 can full fat coconut milk
Soak the brown rice in a bowl filled with water, and soak the mung beans in another bowl filled with water for 5 hours. Drain.
Add the rice, mung beans, seasoning, whizzed up tomatoes and vegetable stock to your slow cooker. Heat on low, stir to incorporate. Slow cook on low for five hours. At the 5 hr. mark, add in chopped cauliflower, yams, green beans and the extra vegetable stock if needed. Stir to combine and turn to high. Once bubbling, turn to low and cook another hour, or until the vegetables are tender. Then add the coconut milk stirring to combine, check for seasonings and keep on low to heat through.
Heat up a frying pan on low medium heat. Add in the chopped onion, garlic, and grated ginger. Season well with salt and pepper. Saute until the onions are translucent then add to the mung bean stew.
Remove the crock and stir in cilantro, and season with salt and pepper to taste. This makes a lot - we had it for dinner another nite, and for lunch the following day...gets tastier by the day!
10 comments on “SLOW COOKER CURRIED MUNG BEAN STEW”
That looks like a fabulous comfort food meal, Ina! It's definitely the right weather for comfort food now. 😉
Thanks Shirley! We have been fogged in these past few weeks - burrr! 🙂
This certainly looks great Ina! I actually have a packet of mung beans in the pantry too, so I have no excuse 🙂 I can't talk my husband into meat free dinners at all, unless it's eggs or cereal 🙂
Thanks Rebecca! My husband is the same...I do hear some complaints, but so far he has actually enjoyed the vegetarian meals we make. I got him "hooked" on my Vegetarian Lasagna - he thought there was meat in it - and now loves it! 🙂
I certainly can't live without my mung bean lentils. So delicious and satisfying 🙂
Kiran - this was the first time I have tried mung beans - they are delicious. I must come up with more recipes using this legume...and yes they are satisfying. 🙂
I made this tasty dinner today & loved it so much,!!!it was divine & fabulous, Ina. Xxx
Sophie - glad you like it. Mung beans are delicious aren't they? It was the first time we have tried them. 🙂
Lovely! I agree with Kiran, it is such a satisfying meal.
Thanks Asmita - me too! 🙂