One-Pot Coconut Mung Bean Stew
Made with creamy coconut milk, this healthy mung bean stew is simple to make and packed full of comforting flavor.
Servings: 4 bowls
- 1 tablespoon coconut oil
- 1 onion finely chopped
- 3 garlic minced
- 2 carrots finely chopped
- 2- inches fresh ginger minced
- 2 jalapeños cored and finely chopped
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 cup dried mung beans soaked overnight
- 1 cup vegetable broth
- 1 13.5oz canned coconut milk
- 1/4 cup chopped fresh cilantro
- juice of 1 lime or lemon
In a large pot, warm the oil over medium heat. Add the onion, garlic, carrots, ginger, jalapeño, salt, and cumin. Stir to combine and cook for about 5 minutes, until onion is soft.
To the pot, add the soaked mung beans (after straining them). Pour in the coconut milk and vegetable broth then bring to a boil. Reduce heat to a low boil and cook for 15-20 minutes, until mung beans are softened. Squeeze lime juice over top. Serve warm with cilantro and/or rice and enjoy!
Calories: 247kcal | Carbohydrates: 41g | Protein: 13g | Fat: 4g | Saturated Fat: 3g | Sodium: 557mg | Potassium: 828mg | Fiber: 9g | Sugar: 7g | Vitamin A: 5345IU | Vitamin C: 20mg | Calcium: 89mg | Iron: 3.7mg