Mung bean stew with coconut milk

... from Katerina in Main dishes Visits 1273 12 January, 2022
Mung bean stew prepared with creamy coconut milk and vegetables - zucchini, carrots, onions and garlic. This vegan healthy stew is easy to prepare and is full of vitamins and proteins.

10 min preparation

20 min cooking

6 servings

Description

Mung bean stew prepared with creamy coconut milk and vegetables - zucchini, carrots, onions and garlic. This vegan healthy stew is easy to prepare and is full of vitamins and proteins.


1 Soak the mung bean for a few hours so it will cook faster. Then wash it, place in a saucepan and cover with water. Cook over medium heat until the grains soften (be careful not to overcook it). It took me about 15-20 minutes. Drain and set aside.


2 Finely chop the onion, carrot, zucchini and garlic. Stew the vegetables with olive oil under a lid for about 8 minutes.


3 Add the water, coconut milk and boiled mung beans. Season with salt, black pepper, paprika and turmeric. Simmer over medium heat for about 10 minutes. Finally, add the finely chopped parsley.


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