Ever wonder what those little green beans in the Asian section at the supermarket are? Mung beans. Little green balls of anti-inflammatory, cooling goodness. Or so says traditional healing from the east.
This mung bean and turmeric curry is like an uber anti-inflammatory stew. And it’s great on a few levels because it’s healthy, super cheap, easy, made in one pot (easy clean up), and vegan, so it’s perfect for Meatless Monday. Also, the curry flavour is super mild in this, so it’s not hot or spicy, and is a great intro to curry for those who are hesitant to try it for the first time.
I’m not going to refute the healing benefits of mung beans, and in fact I’ve begun researching medical/scientific journals for a post specifically on the healing benefits of mung beans (so far I’ve just found several other blogs that state their benefits but I like scientific sources if I can get them).
Regardless, I’ve been eating mung beans and turmeric (which studies have shown has anti-inflammatory benefits) for the past couple of weeks in the hopes that it will help heal a puffy, sprained ankle that won’t go away and manage some “inner heat” that I apparently have, that causes restless sleep, skin break-outs, and super dry throat overnight even though I keep a water bottle by my bed and drink enough water to make a camel explode…
Have I noticed any results? You might be wondering. Actually, yes. I think I have. I’ve been making up a big batch and eating it for lunch about 4 days a week and have noticed the puffiness has gone down in my foot, and the dryness in my throat has lessened at night. My skin has also cleared up. So those are all good signs!
Ingredients for Vegan Mung Bean and Turmeric Curry
- 3/4 cup dried mungs beans (optional: soak overnight – mung beans don’t need to be soaked but they’ll cook faster and soaking enhances their nutritional benefits)
- 1 Tbsp oil
- 2 Tbsp diced onion
- 1 clove garlic
- 1 carrot
- 1 stalk celery
- 1 1/2 tsp ground turmeric
- 1/2 tsp cumin powder
- 1/2 tsp curry powder
- 2 cups water or stock
- 1/2 tsp salt
- 1/4 c frozen peas
- 1/2 zucchini, diced
- 1 Tbsp brown sugar, maple syrup, or stevia equivalent (optional, but I like a touch of sweetness)
- 2 cups loosely packed chopped kale leaves
- 1/4 cup chopped fresh cilantro (optional)
- Heat oil in a medium-sized sauce pot over medium heat. Add onion and garlic and saute 7-10 minutes until softened and onions are translucent.
- Add carrot and celery and saute another 5 minutes to soften.
- Add turmeric, cumin, and curry powders and saute one minute.
- Add water/stock, mung beans and peas or zucchini, if using. Bring to a boil, then reduce to simmer for roughly 30 minutes, until beans are soft and most of the water has been absorbed. Remove from heat and stir in salt, sugar, kale leaves and cilantro. Garnish with more fresh cilantro if desired.
- Serve over rice, quinoa, or millet for a meal, or serve as a side dish with GF flatbread to dip in it.