Seasonal Recipe - Mung Bean
Curry with Toasted Coconut
1/2 C flaked coconut 8 oz. coconut milk
1 1/2 C dried mung beans 1/2 tsp white pepper
1 TBSP coconut oil 1/2 tsp. turmeric
1 onion, chopped 1 tsp. cumin
2 cloves garlic, minced 1 tsp. coriander
1 jalapeno pepper, minced 1/4 tsp. clove powder
Toast coconut in the oven: Pre-heat oven to 300. Place coconut on a cookie sheet and cook for 15 minutes, or until coconut becomes slightly browned. Careful not to overcook!
Cook mung beans by placing them in a pot with about 5 cups of water and a bay leaf. Bring to a boil, then reduce to a simmer and cook for 40 - 50 minutes.
In a small bowl, mix together all the spices.
In a separate pan, heat the oil. Add the onion, garlic and jalapeno. Stir often and cook until onions turn translucent. Add the spice mixture along with the coconut milk. A paste-like consistency should form. Heat for a minute or so, then stir into the cooked mung beans, along with desired salt.
Sprinkle with toasted coconut on top.