Split Yellow Mung Bean Curry

YIELD

15 mins

PREP TIME

25 mins

BAKE TIME

40 mins

TOTAL TIME

Ingredients

•	1 tbsp coconut oil
•	1 yellow onion, diced
•	4 cloves garlic, minced
•	2 carrots, peeled and chopped
•	1 sweet potato, peeled and diced
•	2 tbsp tomato paste or red pepper paste	
•	2 tsp curry powder
•	1 tsp Anthony’s Goods Ground Turmeric Powder
•	2 tbsp ginger paste (or more to taste)
•	juice of 1 lime
•	½ tsp ground black pepper
•	1 tsp salt
•	1 cup Anthony’s Goods Yellow Split Mung Beans
•	4 cups vegetable broth
•	1 (13.5 oz) can full-fat coconut milk
•	5 ounces fresh spinach
•	2 cups Anthony’s Goods Farro Grain
•	6 cups water

Instructions

This cozy and aromatic dish is the ultimate comfort food for anyone who appreciates a good curry. And on the side, we’ve got farro standing in for traditional rice to make a healthy, balanced and delicious meal. 

1. To make the curry: Heat coconut oil in a large pot and sauté the onion over medium heat. When it is soft and translucent, add the garlic and sauté for another minute. 

2. Add the carrots, sweet potato, tomato paste, curry powder, turmeric powder, ginger paste, split mung beans, lime juice, salt, pepper and vegetable broth. Let it simmer for 15 minutes.

3. Stir in the coconut milk and spinach. Cook for another 5 minutes, until the spinach has wilted. 

4. To make the farro: In a medium pot, add the farro grain and water. Bring to a boil and reduce to a simmer, until the farro is tender and fluffy and most of the water is absorbed (about 15-20 mins). Drain excess water, if necessary.

5. Serve the curry and farro together for a healthy and balanced meal.

LEARN TO MAKE IT

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