The sparkling and healthful taste of green mung beans changed into one of the super revelations to me when I started out cooking Indian vegetarian meals greater than a long time in the past. Light, refreshing, nourishing and barely starchy in taste, mung beans are a colourful and delicious platform for dry curries using spices, ginger, coconut and vegetables. The truth that they cook dinner up more fast than most whole beans is an advantage for cooks in a hurry.
This mung bean and spinach curry makes for an smooth and mild however complete and filling scrumptious meal while served with clean cook white rice ? Or a aromatic saffron rice as I even have carried out right here. Cooked with a ginger, tomato, coconut and an assortment of spices, the curry has a complex layering of flavors that belie the simplicity of setting it together. It's a great curry to serve at any time of year.
Other recipes offering spinach to strive from Lisa's Vegetarian Kitchen:
Sweet Potato, Chickpea and Spinach Curry with Green Peas
Saag Aloo (Spinach and Potato Curry)
Aloo Palak Paneer Pie
Spinach Pancakes with Lime Butter
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