Mung Bean and Brown Rice Curry

This is a hearty vegetarian dish that can be eaten hot or cold and served as an entire meal. The recipe will feed four with leftovers and keeps for a week refrigerated.

serves 4

Ingredients

• ½ teaspoon oil
• ¼ teaspoon mustard seeds
• ½ teaspoon tumeric
• 1 cup dry brown rice
• 1 cup dry mung beans
• 5½ cups water
• 1½ teaspoons cumin
• 1 teaspoon curry powder
• ¼ teaspoon pepper
• ¼ teaspoon powdered ginger
• 1 teaspoon salt
• 1 cup finely-chopped cabbage
• 1 cup chopped green pepper
• 1 cup finely-shredded carrots
• 1½ cups oil
• ⅓ cup lemon juice
• ½ teaspoon salt
• ½ teaspoon soy sauce
• 1 tablespoon honey
• 1 teaspoon basil
• ¼ teaspoon ground oregano

Steps

1. Heat the oil in a large pan.
2. Add the mustard seeds.
3. When they begin to pop, add the turmeric and fold in the rice and beans until coated with oil.
4. Add the rest of the spices and water.
5. Simmer for about 45 minutes; most of the water will be absorbed.
6. Remove from heat and add vegetables.
7. Make the marinade and pour mix in.

More recipes with mustard seed, turmeric, rice, mung beans, cumin, curry powder, ginger, cabbage, bell pepper, carrots, lemon, soy sauce, honey, basil or oregano

Adapted from “Mung Bean and Brown Rice Curry” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.