Name: Mung Bean Curry with Fermented Vegetable Pickles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 medium onion, chopped; 4 cloves of garlic, minced; 1 tbsp of fresh grated ginger; 1/2 tsp ground cinnamon; 1 tsp ground turmeric; 1/4 tsp cayenne pepper (optional); 2 cup of cooked beans (chickpeas or mung beans); 2 medium sweet potato diced into cubes; 2 cup vegetable stock; 1 can of coconut milk; 2 tbsp lime juice; 1 1/2 tsp salt and pepper, to taste; 1/2 cup of fermented vegetable pickles (see notes); Cilantro leaves

Curry is one of my favourite quick and easy meals. In less than 30 minutes, I can make a delicious and healthy meal with pretty much whatever happens to be in my kitchen cupboard. I particularly like serving curry with fermented vegetable pickles for a tangy addition to a warm and flavourful meal.

Create your own curry recipe

This is a great basic recipe that can be adjusted for whatever you happen to have in your fridge:

Feel free to replace the sweet potato with carrots, cauliflower or white potatoes. Throw in a handful of spinach.
Use whatever beans or lentils you happen to have on hand.
Replace the coconut milk with plain yogurt.
And throw in a tin of tomatoes if you want.
Even the addition of fermented vegetable pickles is optional. Use pickled lemons or apple chutney instead.

Mung Bean Curry with Fermented Vegetable Pickles

Quick mung bean curry with fermented vegetables

This recipe is for a very simple bean and vegetable curry. It is a delicious quick and easy meal. Make it even more exciting by serving this curry with fermented vegetable pickles on top.

Author: Emillie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4-6 1x
Category: Soup
Cuisine: Indian

Scale

Ingredients

2 tbsp oil
1 medium onion, chopped
4 cloves of garlic, minced
1 tbsp of fresh grated ginger
1/2 tsp ground cinnamon
1 tsp ground turmeric
1/4 tsp cayenne pepper (optional)
2 cup of cooked beans (chickpeas or mung beans)
2 medium sweet potato diced into cubes
2 cup vegetable stock
1 can of coconut milk
2 tbsp lime juice
1 1/2 tsp salt and pepper, to taste

To garnish

1/2 cup of fermented vegetable pickles (see notes)
Cilantro leaves

Instructions

Saute the onions in the oil until softened. Add in all the rest of the spices, and cook for about 1 minute, until the spices are fragrant.
Add in the beans and sweet potato. Stir to coat in the spices, then pour in the vegetable stock.
Cover and bring to a boil. Simmer until the sweet potato is cooked (about 15 minutes).
Stir in the coconut milk and lime juice. Add in salt and pepper to taste.
Garnish with a scoop of pickled vegetables and cilantro.

Notes

For the fermented vegetable pickles use either: piccalilli, dosa filling, or sauerkraut.
Serve either over rice or with naan bread. (Here’s my simple recipe for a gluten free naan).

Keywords: vegan, vegetarian, gluten free, probiotic, sauerkraut