1 cup mung beans soaked overnight
1 litre vegetable stock
2 tablespoons of fresh coriander (stems and leaves)
1 teaspoon cumin powder
1/2 teaspoon fennel seeds
1/2 teaspoon tumeric
1/2 teaspoon curry powder (preferably Indian style or homemade)
1 tablespoon fresh grated ginger
1 small onion, finely diced
2 cloves garlic grated or pressed
1 sweet potato, cut into small dice
1 carrot3 large leaves of silverbeet chopped
1/2 broccoli, chopped
1 zucchini, chopped1 large carrot, diced or grated
Rinse the soaked mung beans and put aside. Heat a heavy based saucepan or crockpot over low and heat and add the cumin, fennel and tumeric. Stir for 1min. Add the vegetable stock, mung beans, 1 tablespoon of the coriander, onion, garlic,ginger, sweet potato and carrots. Cover and cook on low for 40min, checking regularly (more water may need to be added if it looks like it's drying out) Stir through the silverbeet, broccoli and zucchini. Turn off heat,cover and leave to sit for 10-15min or until the greens are just soft. Serve on a bed of rice or caulirice and top with the leftover coriander.
Note: If you forget to soak the mung beans overnight, just boil them for a couple of minutes and leave to soak for 30min-1hr and rinse well before use.