Filter
Reset
Sort ByRelevance
KatieMac
Curry of mung beans
Curry of mung beans, eggplant, spinach and haddock
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the mung beans in water with salt in approx. 20 min.
-
Meanwhile cut the aubergine into cubes of 1 x 1 cm. Peel and grate the ginger. Cut the onions into half rings.
-
Heat the coconut oil in a frying pan and fry the onions in 5 minutes on a high heat until golden brown.
-
Scoop the onions out of the pan with a slotted spoon and drain on kitchen paper. Leave the shortening in the pan.
-
Heat the coconut oil in the pan and fry the aubergine, ginger, herbs, pepper and salt for 8 minutes on medium heat.
-
Add the coconut milk and bring to the boil.
-
Drain the mung beans and scoop through the curry. Add the spinach in parts and allow to shrink. Season with (freshly ground) salt and pepper.
-
Cut the fish into pieces and place in the curry. Leave to simmer with the lid on the pan for 3 minutes on low heat.
-
Garnish the mung bean fish curry with the onions. Yummy! .
Blogs that might be interesting
-
65 minMain dishrotted cheese, lemon, dill, roasted peppers, chilled croissant dough, egg, rotted cheese, flour,paprika quiche with goat's cheese
-
25 minMain dishsalmon fillet, dijonnaise, grated young cheese, dried rosemary, olive oil, baby potatoes, tomatoes, Red onion,rosemary salmon with salad
-
25 minMain dishRed onion, seawolf fillets, Parma ham, tapenade of sundried tomatoes, olive oil, Broccoli,fish rolls with broccoli
-
25 minMain dishcrumbly potatoes, pan tostado with garlic, herb butter, Scottish salmon fillet, cucumber, iceberg lettuce with frisée, honey mustard dressing,salmon with crispy crust
Nutrition
700Calories
Sodium4% DV90mg
Fat55% DV36g
Protein70% DV35g
Carbs16% DV49g
Fiber80% DV20g
Loved it