Mung Bean and Moringa Stew
- Prep time 35 mins
- Servings 5
Ingredients
- ¾ cup raw mung beans
- 3 cups water
- 1 tsp canola oil
- 6 cloved minced garlic
- 1 chopped medium onion
- 2 tbs thinly sliced ginger
- 4 diced tomatoes
- ¾ cup So Good Unsweetened Almond milk
- ½ tsp salt
- ½ cup moringa leaves
- 400g firm tofu
Toppings
- spring onion
Method
- Soak the mung beans in water overnight, make sure there is enough water to cover the mung beans as they expand.
- Rinse and strain the soaked mung beans, transfer to a small pot and add 3 cups of water.
- Bring to a boil and bring the heat down to low, and cook for about 20-25 minutes until soft and mushy.
- Place the oil in a medium sized pot and sauté the garlic on low heat until golden brown, add in the onion and ginger until the onions are translucent.
- Add in the diced tomatoes and cook until soft.
- Add in the cooked mung beans, So Good Unsweetened Almond milk, and salt, and simmer for 3-5 minutes.
- Add in some baked, air fried, or fried tofu.
Nutritional information
-
Per Serve
-
Energy (kJ)1125
-
(Cal)269
-
Protein (g)22
-
Fat (g)8
-
Saturated Fat (g)1
-
Carbohydrate (g)32
-
Sugars (g)6
-
Dietary Fibre (g)9
-
Sodium (mg)275
-
Potassium (mg)891
-
Calcium (mg)450
-
Iron (mg)6.4
