Mung Beans and Vegetables |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I threw this together the other night and it was so good that I want to remember what I did. So here it is. The spice quantities are estimates because I was just sprinkling them in as I went. I used a left over baked potato from which I removed the skin and then cut into cubes (I didn't cook it as long). The tomatoes I had cooked up a few days previously. Prep time does not take into account time to prepare beans. I served this with Mirj's Lemon Herb Quinoa, some leftover rice. Yogurt and avocado on the side were a great addition. Ingredients:
1 teaspoon olive oil |
1 onion |
1 cup sliced mushrooms |
1 cup shredded carrot |
1/2 cup stewed tomatoes |
1 small cubed potato |
1 cup mung beans, soaked and boiled |
1 cup vegetable broth |
1/2 cup white wine |
1/4 teaspoon cayenne |
1/4 teaspoon cumin |
1/4 teaspoon coriander |
1/4 teaspoon thyme |
1 teaspoon garam masala |
salt |
pepper |
Directions:
1. Spray Olive Oil into non-stick pan and saute onion until slightly brown.
2. Add mushrooms and cook a few more minutes. Add carrots, tomatoes, potato, mung beans, vegi broth, cayenne, cumin, corriander and thyme.
3. Cook until potatoes are soft, about 15 minutes depending on size of cubes.
4. Add wine, Garam Masala, salt and pepper and cook a few minutes more to warm and mix flavors.
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