Mung Bean Curry Recipe

This recipe has been in development for months. I wanted to play around with the ingredients to increase protein and fiber, while decreasing saturated fat content. This original recipe was made with full-fat coconut milk, which is high in calories and saturated fat. While this is of course fine when consumed in moderation, I wanted to make this recipe something I could have frequently and rely on brainlessly to help me stay on track with my fiber and protein goals.

One discovery I've made is being able to replace the coconut milk with Fairlife milk (either 0% or 2 % fat, depending on your preference). This has dramatically decreased calorie and fat content, while increasing protein content. I add a small splash (I've never actually measured it out, I just keep it small knowing I can always add more if needed) of coconut extract. This helps to maintain the background coconut flavor without contributing as many calories.

One other benefit of this recipe is that it freezes well! I use 1-cup silicone molds to freeze the curry in individual servings for future quick grab and go meals. I will defrost one serving in the fridge overnight and then have it at the ready for an easy part of my lunch or dinner!

Keep reading for one of my favorite recipes:

Ingredients:

• Mung Beans, 1 cup

• Fairlife skim (or 2%) milk, 14 oz

• Coconut extract, 1 small splash

• Water, 4 cups

• Lime Juice, 1⁄2 lime

• Ground Coriander, 2 tbsp

• Salt, 1 tsp

• Turmeric, 1 tsp

• Cayenne pepper, 1⁄2 tsp (optional)

• Whole Cumin Seeds, 1 tbsp

• Crushed tomatoes, 14 oz can

• Garlic, chopped, 9 cloves

• Spinach, 2 cups chopped finely

• Cilantro, 1⁄2 cup chopped finely

• Ginger, chopped, 2 tbsp

• Coconut extract

• Avocado oil, 4 tbsp

Instructions:

1. In a large pot heat oil over medium-high heat.

2. Add the cumin seeds and cook for about 1 minute, until they just begin to darken.

3. Add the garlic, and sauté for 3–4 minutes until it has browned, but watch it very carefully so that it doesn't burn.

4. Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Sauté this mixture for 5 minutes, stirring frequently.

5. Add the water and mung beans. Increase the heat to high and bring to a boil. Then, reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice.

6. Taste a few mung beans to make sure they're cooked. If they are, then stir in Fairlife milk and increase the heat to medium-high.

7. Once the curry comes to a boil, add the chopped spinach, stir, and turn off the heat. Stir in the cilantro and lime juice. Taste and decide whether or not to add more lime juice.

8. Serve hot and enjoy!