Mung Bean Casserole

  • Mains
  • Middle Eastern
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Serves 6

  • 1 tbsp cooking oil
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 2 tbsp lime juice
  • 1l veg stock
  • 3 cloves garlic
  • 2cm fresh ginger
  • 2 chillies
  • 1 large onion
  • 2 peppers
  • 2 med potatoes
  • 350g dried mung beans, soaked
  • 250g spinach / kale
  • 3 tomatoes
  • chopped almonds

  1. Finely chop:

    • 3 cloves garlic
    • 2cm fresh ginger
    • 2 chillies
    • 1 large onion
    • 2 peppers

  2. Heat 1 tbsp cooking oil in a large heavy-bottomed pan. Add 1 tsp each fenugreek and cumin seeds. When the seeds start browning, add the chopped veg and sauté until softened (10-15m).

  3. Peel and cut 2 med potatoes into 1cm cubes and add to the pan with 1 tsp turmeric.

  4. Prepare 1l veg stock and add to pan along with 350g dried mung beans. Bring to the boil then set to simmer for 45m.

  5. Dice 3 tomatoes and add to pan along with 250g spinach / kale. Simmer for 10m.

  6. Add 2 tbsp lime juice, season to taste and sprinkle with chopped almonds before serving.