Soak mung
beans overnight. Rinse well and place in a large soup pot with water.
Bring to a boil and cook for 30 minutes, or until tender. While beans
are cooking, combine coconut milk, onion, and sea salt in medium mixing
bowl. Let stand 10 minutes, then mix well with hands, squeezing juice
from onion. Stir stock into coconut milk mixture and blend well. Add
curry mix, white pepper, cumin, and coriander. Add coconut milk and
stock mixture to beans and heat through gently (don't overcook - excess
heat will destroy the delicate flavor of coconut milk). Garnish with
sprigs of cilantro and serve hot.
When's the
last time you had mung beans? Can't remember ? Then try this spicy dish,
made with a delicate coconut curry sauce and tender little beans. Serve
as a side dish with rice, or as a light lunch with fresh, hot bread to
soak up curry sauce.
