Name: Split Mung Beans Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Indian-inspired
Ingredients: 1 cup yellow split mung beans; ½ onion, chopped; 1 cup diced sweet potato (about ¼-inch pieces); 3 cloves garlic, minced; 1 tablespoon fresh ginger root, grated or minced; 2 teaspoons yellow curry powder; ½ to 1 teaspoon crushed red pepper flakes (adjust to taste); 2½ cups low-sodium vegetable broth; 1 tablespoon coconut aminos; 2 cups fresh spinach or chopped baby bok choy; ¼ cup fresh chopped parsley or cilantro; ½ cup plain, unsweetened coconut milk (not canned)

Split Mung Beans Recipe

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This split mung beans recipe is a wholesome, hearty dish that’s high in protein and fiber. With simple, nutritious ingredients, it’s quick to prepare and perfect for those on special diets, as it’s oil-free, gluten-free, soy-free, and nut-free.

Author: Amy
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 3 generous servings or 4 smaller servings
Category: Main Dish
Method: Stovetop
Cuisine: Indian-inspired
Diet: Vegan

Ingredients

1 cup yellow split mung beans
½ onion, chopped
1 cup diced sweet potato (about ¼-inch pieces)
3 cloves garlic, minced
1 tablespoon fresh ginger root, grated or minced
2 teaspoons yellow curry powder
½ to 1 teaspoon crushed red pepper flakes (adjust to taste)
2½ cups low-sodium vegetable broth
1 tablespoon coconut aminos
2 cups fresh spinach or chopped baby bok choy
¼ cup fresh chopped parsley or cilantro
½ cup plain, unsweetened coconut milk (not canned)

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Instructions

Rinse Beans: Rinse and strain the split mung beans; set them aside.
Sauté Aromatics: Preheat a medium pot over medium heat. Add chopped onions and sauté for 3 to 4 minutes.
Add Vegetables and Spices: Add diced sweet potato, grated ginger, minced garlic, curry powder, and crushed red pepper flakes. Stir and cook for another minute.
Combine Base Ingredients: Add the rinsed split mung beans, coconut aminos, and low-sodium vegetable broth. Stir well, increase the heat to high, and bring to a boil.
Simmer: Once boiling, reduce the heat to low, cover partially with a lid, and let it cook for 15 minutes.
Incorporate Greens and Finish: Turn off the heat and let the pot sit for 2 to 3 minutes. Stir in spinach (or bok choy) and fresh parsley (or cilantro). Once the greens have wilted, add the unsweetened coconut milk. Serve and enjoy!

Notes

Serve with rice or quinoa for added texture.
Substitute spinach with kale or Swiss chard for a different flavor.
Add a splash of lime juice for extra zest.
Can be made ahead and stored in the refrigerator for up to 3 days.

Find it online: https://chocolatecoveredamy.com/vegan-chicken-soup/