Most of my friends know that I’m a huge fan of curry. From Indian, to Japanese, to Thai – they are packed full of flavour and so satisfying! When I lived in the UK I often cooked with lentils, but I’ve found them to be scarce here in Manila. Thankfully, I stumbled upon the amazing mongo (mung) bean. If you cook them long enough, they’ve got that similar creamy texture to lentils, and just melt in your mouth. Not only are they delicious, but they also pack quite a punch nutritionally. They’re a great source of vegetable protein, as well as being high in fibre, low in sodium, and have no saturated fat….