Mung Bean Stew
July 16, 2020Growing up, one of our favourite dishes my mum made was mung bean stew. In fact, it's one of those family favourites that we all crave whenever we go home. Not being able to visit has left me wanting and needing my childhood comfort food more than ever which is why I made a version of her mung bean stew yesterday!
This mung bean stew is so deliciously fresh that it's perfect for these summer nights but also warming and comforting to curl up on the sofa with. It's also vegan and gluten free which means it's suitable for almost all dietary requirements - another reason it's a family favourite. Even Koa loved eating it yesterday!
Serve it with rice, jacket potato, quinoa or even eat it as a soup.
MACROS:
- KCALS: 180
- FAT: 1.2g
- CARBS: 25g
- PROTEIN: 15g
INGREDIENTS:
- 200g Raw Mung Beans
- Vegetable Stock Cube
- 250g Chestnut Mushrooms
- 150g Mange Tout
- 1 handful of Fresh Basil
- 1 handful of Fresh Mint Leaves
- 1tsp Onion Granules
- 1tsp Garlic Powder
METHOD:
- Soak the mung beans in water for around 2-3 hours.
- Drain the water and add the mung beans to a large saucepan, covering them with 1-2 inches of boiling water. Bring the mung beans to a boil and reduce to a simmer. Keep topping up with more water if needed - you want to avoid the stew getting too dry and there should always be at least half an inch of water covering the mung beans.
- After half an hour add in a vegetable stock cube, onion granules & garlic powder and top with more water if needed. Continue cooking for a further half an hour until the mung beans are soft.
- Once the mung beans are cooked, finely slice the mushrooms and trim the ends of the mange tout before adding them to the pan. Remember to top up with a little water if needed.
- After 10 minutes finely chop the fresh mint and basil before stirring this through the mung beans. Let them cook for a further 5 minutes before taking off the heat and enjoying!
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