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–+ servings

Mung Bean Stew

Catherine BarclayCatherine Barclay
A cosy, nourishing Mung Bean Stew built on tender mung beans, soft potato, sweet carrots, and wilted spinach, all simmered with ginger, garlic, cumin, smoked paprika, and fresh tomatoes for a gently spiced, earthy, deeply comforting bowl.
Print Recipe Pin Recipe
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 cup dried mung beans rinsed
  • 1 potatoe cubed
  • 1 brown onion diced
  • 2 carrots diced
  • 4 cups vegetable stock (broth)
  • 2 cups baby spinach
  • 1 knob fresh ginger grated
  • 2 cloves garlic minced
  • 2 ripe tomatoes diced
  • 1 tsp cumin powder
  • 1 tsp smoked paprika

Instructions
 

  • In a large stock pot sauté onion, garlic, and ginger in a splash of water until soft.
  • Add all other ingredients except the spinach, bring to a boil, then simmer for 45 minutes until beans are tender.
  • Stir in the spinach until wilted.
  • Serve immediately on a bowl of rice.
Keyword casserole, Fiber rich, Fibre rich, mung bean, no oil, plant-based, vegan, vegeterian, wfpb, wholefood
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