If you follow me on Instagram then you probably saw my family and I recently traveled to Africa for an incredible two-week safari vacation. Wow — was it the trip of a lifetime! In between tracking leopards, lions, and other exotic wildlife we usually only see on the Discovery Channel, I spent some with the local chefs. They’re wildly talented at transforming simple, wholesome ingredients into energy-fueling, delicious dishes.
One of the dishes Chef Gertrude at the Singita Serengeti House Lodge shared with me is a Mung Coconut Stew. This killer dish only takes a few minutes to prepare and is one your diners will definitely rave over on a chilly night!
Watch To See How Easy This Mung Bean Stew Is To Make
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Winter Comfort Mung Bean Stew Full Recipe
Winter Comfort Mung Bean Stew
Ingredients
- 1 cup cooked mung beans
- 1 teaspoon butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium carrot, grated
- ¼ cup chopped onion
- 1 tablespoon ground cumin
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 tablespoon tomato puree
- ½ cup tomato sauce
- 1 tin coconut milk
- 1 bunch coriander leaves, chopped
- ½ cup chopped red pepper
- ½ cup chopped yellow pepper
- 1 bunch spinach
- Salt and pepper, to taste
Instructions
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Heat oil in a large pot. Add the onion and cook for about 1 minute, until fragrant. Add the garlic, stir-fry until they start to brown.
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Add the spices, stir for 30 seconds.
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Add tomato puree. Stir until well coated.
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Add tomato sauce, 1/2 cup coconut milk, vegetables, and mung beans.
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Increase heat to high and bring to a boil. Once bubbling, reduce to low, cover, and simmer for 15 minutes, until vegetables are cooked through.
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Add the remaining coconut milk, stir until sauce thickens to desired consistency.
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Turn off heat, taste, and season to your liking.
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Serve hot.
Want more recipes from my African safari? Check out this fresh salmon with oil tapenade!
