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KatieMac
Curry of mung beans
Curry of mung beans, eggplant, spinach and haddock
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Ingredients
Directions
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Cook the mung beans in water with salt in approx. 20 min.
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Meanwhile cut the aubergine into cubes of 1 x 1 cm. Peel and grate the ginger. Cut the onions into half rings.
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Heat the coconut oil in a frying pan and fry the onions in 5 minutes on a high heat until golden brown.
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Scoop the onions out of the pan with a slotted spoon and drain on kitchen paper. Leave the shortening in the pan.
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Heat the coconut oil in the pan and fry the aubergine, ginger, herbs, pepper and salt for 8 minutes on medium heat.
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Add the coconut milk and bring to the boil.
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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.
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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.
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Garnish the mung bean fish curry with the onions. Yummy! .
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Nutrition
700Calories
Sodium4% DV90mg
Fat55% DV36g
Protein70% DV35g
Carbs16% DV49g
Fiber80% DV20g
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