Curry of mung beans

Name: curry of mung beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g dried mung beans bag 400 g; 1 eggplant; 2 cm fresh ginger; 2 Red onion; 4 el coconut oil; 2 el ground colombo herbs jar of 48 g; 400 ml coconut milk; 300 g fresh spinach; 250 g fresh haddock fillet

Curry of mung beans, eggplant, spinach and haddock

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! .

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Nutrition

700Calories

Sodium4% DV90mg

Fat55% DV36g

Protein70% DV35g

Carbs16% DV49g

Fiber80% DV20g

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