Sweet Potato and Mung Bean Curry
Prep time
Cook time
Total time
  • 1 tbsp coconut oil
  • 2 cloves garlic
  • 1 cm piece of ginger
  • 1 red chili
  • 1 red onion
  • 2 tomatoes
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 2 sweet potatoes
  • 1½ cups coconut milk
  • 1 cup mung beans (soaked overnight)
  • cilantro for garnish
  1. Crush and chop garlic in to small pieces.
  2. Grate the ginger and chilli, then dice the onion.
  3. Heat the coconut oil in a pan, and sauté the above ingredients for 3 minutes.
  4. Add the tomato and spices and cook for a further 3 minutes, or until the tomato begins to soften.
  5. Add the sweet potato, sauté for 3 minutes.
  6. Add the mongo, and then put enough water just to cover all the ingredients.
  7. Bring to the boil, cover and simmer for 1 hour, or until the mung beans are soft enough for your liking.
  8. Remove from heat and stir in the coconut milk. Serve with rice, garnish with cilantro.
Recipe by Mari Jasmine at http://marijasmine.com/wellness/food/sweet-potato-and-mung-bean-curry/