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Raw Chef Yin
Malaysia
Sep 13th 2018, 8:10PM
Like this KindMoment to promote meat-free meals!    
Carrot & Mung Bean Dish by #RawChefYin.

This is not a raw recipe but it is vegan. I asked on IG stories if anyone wanted the recipe and many of you said yes, so here you go. If you make it, please tag me - I'd love to see how it turned out.🙏

INGREDIENTS
½ cup split mung beans (estimated, I just used up what I had)
4 cloves garlic
1-inch ginger
5 shallots
10g coconut oil
3 stalks of curry leaves
1 teaspoon Shaury’s vegetable curry powder - this has coriander, cumin, fennel, fenugreek, turmeric, cardamon, ginger, cloves, chili and peppers
½ teaspoon garam masala
3 cherry tomatoes, chopped (I would have put more but that’s all I had with me)
1 fresh red chilli, sliced
1 carrot, large dice
Filtered water
Pink Himalayan salt to taste
Freshly squeezed lime juice
Garnish with chopped coriander

METHOD
I used my Thermomix so this is what I did.
⏺️Soak split mung beans in filtered water for 1 hour. The beans will expand so use a container that is large enough to allow for that and also enough water for the beans to absorb.
⏺️Remove garlic skins - 4 sec/speed 4.5/reverse spoon
⏺️Chop garlic, ginger, shallots - 6 sec/speed 5
⏺️Add in coconut oil, saute 3 mins/100 C/speed 2 reverse
⏺️Add curry powder, curry leaves and garam masala, 3 mins/100 C/speed 2 reverse (note usually garam masala is added at the very end, but I had all my spices with me so I did it at one go)
⏺️Add tomatoes, 3 mins/100 C/speed 2 reverse. I could have possibly added in the tomatoes earlier but I wanted to temper the spices first before doing so… it’s totally up to you.
⏺️Add in split mung beans, carrot, chilli and water. I just added enough water one inch above the ingredients. So the dish didn’t have that much liquid, which was fine for me.
⏺️Cook for 15 mins/100 C/ speed 2 reverse

I would have garnished it with some chopped coriander if I had some! Also I would have added in some freshly squeezed lime juice but I forgot.

😋Very delicious, Mr Jazz Guitarist told me I needed to write down the recipe so here I am doing this and sharing it with all of you. Apologies if the measurements or method isn’t perfect! 😆

Feel free to share the recipe 😁
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