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.
Sticking with the local theme, I used 2 different types of camote (sweet potato). I’m amazed at how sweet and delicious they turned out. Yet another reason why I love living in the Philippines – the fresh produce is just so good! The spices, ginger & chilli in this curry makes it deliciously warming. My friends love this one, so I hope you will too!
- 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
- Crush and chop garlic in to small pieces.
- Grate the ginger and chilli, then dice the onion.
- Heat the coconut oil in a pan, and sauté the above ingredients for 3 minutes.
- Add the tomato and spices and cook for a further 3 minutes, or until the tomato begins to soften.
- Add the sweet potato, sauté for 3 minutes.
- Add the mongo, and then put enough water just to cover all the ingredients.
- Bring to the boil, cover and simmer for 1 hour, or until the mung beans are soft enough for your liking.
- Remove from heat and stir in the coconut milk. Serve with rice, garnish with cilantro.