Is it really okay to have mung beans as a main course? This is my big problem going into this recipe. This isn’t just a vegetable entree, it’s a green vegetable entree. Wow. I’m not the only skeptic in my family.
I plunged into it with inspiration and enthusiasm. I was not disappointed. It’s easy to make and tastes great. Seriously, it’s like a 15 minute meal! My rice was not cooked yet and I finished the vegetables. The flavor combination is inspired by Indonesian curry. What? No curry in the ingredients list? Curry is just a combination of spices. Curry is eaten by millions, if not billions of people. Asia, Africa, India and beyond. There are also many places in the world that are vegetarian, and curry is part of their food culture. Veggie curry is perfect. It’s delicious, it’s healthy, and, my goodness, it’s even vegan! I know right? I don’t plan on becoming vegan anytime soon, but I appreciate their ability to put out really healthy products. So go ahead, make veggies your main dish, and love it!
To steam vegetables: Steaming vegetables is a healthy way to cook vegetables. It requires no extra fat, and the steaming process helps the vegetables retain more of their nutrients and flavor. You can use several different methods.
- steamboat You can buy an actual specialized kitchen appliance called a steamer. It has a base, a steamer basket and a lid. You simply fill the base with a few inches of water, place the vegetables in a basket that fits the base, put the lid on, heat the water to a boil, and steam away.
- makeshift steamer A makeshift steamer can be made using a pot, a colander, and a lid that fits at least somewhat. You’ll put an inch or two of water in the pot and put the colander over it. The colander should be able to rest on the pot without touching the water in the bottom. Then close the lid. It doesn’t have to be a perfect fit. As long as it traps most of the steam inside.
- pan The pan method isn’t perfect, but it works. Choose a pan large enough to hold all your vegetables. Put half an inch of water in the bottom and bring to a boil. Add your veggies, cover, reduce heat to low, and let it simmer. The water will generate enough steam to cook the vegetables, but the vegetables that actually touch the water may be a little soggy or overcooked.
- microwave To use a microwave safe bowl, just put a little water to cover the bottom of it. Cover the bowl with plastic wrap and poke holes in it to allow some steam to escape. Microwave until desired doneness is reached.
- 1 1/2 pound fresh mung beans trim and fold in half
- 1 onion cut into quarters
- 3 garlic cloves peeled
- 1 teaspoon Cumin
- 2 teaspoon coriander powder
- 1 teaspoon turmeric
- 1/2 teaspoon Salt
- 1/4-1/2 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 1/2 cup vegetable soup
- 2 inch lemon grass Elective
- 2 roma tomatoes diced
Steam green beans in a steamer, makeshift steamer, or pan. Cook until desired doneness (crisp-tender or tender). For more steaming information, see the cooking lessons below.
Meanwhile, in a food processor (or blender), combine onion, garlic cloves, cumin, coriander, turmeric, salt, and red pepper flakes. Make a paste.
Heat olive oil in a large skillet over medium-high heat. Add the onion spice sauce and roast for about a minute. Add vegetable stock and lemongrass (optional) and bring to a boil. Reduce heat to medium. Cover and simmer for about 5 minutes.
Add tomatoes and cooked green beans. Stir to combine. Serve with rice.