Mung Bean and Moringa Stew

Prep

5 min

Serves

5

Skill

Vegetarian

Prep

5 min

Serves

5

Skill

Ingredients

¾ cup raw mung beans
3 cups water
1 tsp canola oil
6 cloved minced garlic
1 chopped medium onion
2 tbs thinly sliced ginger
4 diced tomatoes
¾ cup So Good Unsweetened Almond milk
½ tsp salt
½ cup moringa leaves
400g firm tofu

Toppings

spring onion

Nutrition per serving

Weight, measurement and temperature conversions

1125 kJ

energy kj

22 g

protein

1 g

saturated fat

9 g

dietary fibre

32 g

carbohydrate

6 g

sugars

275 mg

sodium

Method

Soak the mung beans in water overnight, make sure there is enough water to cover the mung beans as they expand.
Rinse and strain the soaked mung beans, transfer to a small pot and add 3 cups of water.
Bring to a boil and bring the heat down to low, and cook for about 20-25 minutes until soft and mushy.
Place the oil in a medium sized pot and sauté the garlic on low heat until golden brown, add in the onion and ginger until the onions are translucent.
Add in the diced tomatoes and cook until soft.
Add in the cooked mung beans, So Good Unsweetened Almond milk, and salt, and simmer for 3-5 minutes.
Add in some baked, air fried, or fried tofu.

¾ cup raw mung beans
3 cups water
1 tsp canola oil
6 cloved minced garlic
1 chopped medium onion
2 tbs thinly sliced ginger
4 diced tomatoes
¾ cup So Good Unsweetened Almond milk
½ tsp salt
½ cup moringa leaves
400g firm tofu

Toppings

spring onion

Nutrition per serving

Weight, measurement and temperature conversions

1125 kJ

energy kj

22 g

protein

1 g

saturated fat

9 g

dietary fibre

32 g

carbohydrate

6 g

sugars

275 mg

sodium