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
- 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
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.
Add the spices, stir for 30 seconds.
Add tomato puree. Stir until well coated.
Add tomato sauce, 1/2 cup coconut milk, vegetables, and mung beans.
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.
Add the remaining coconut milk, stir until sauce thickens to desired consistency.
Turn off heat, taste, and season to your liking.
Want more recipes from my African safari? Check out this fresh salmon with oil tapenade!