2 tablespoons extra virgin olive oil
1 large onion (chopped)
2 carrots (cut into discs)
3 cloves garlic (grated)
1 inch ginger (grated)
2 teaspoons curry powder
½ teaspoon turmeric powder
½ teaspoon ground cumin (optional)
¼ teaspoon red pepper flakes (add more or less to taste)
6 cups vegetable broth (or more if needed)
1 can (15 ounces) crushed tomatoes
1 cup mung beans (whole, dry, uncooked)
1 pound potatoes (peeled and cut into bite-size chunks)
1 teaspoon salt (or more to taste)
2 twists black pepper
1 lemon
Instructions
make flavor base
Heat 2 tablespoons extra virgin olive oil in a large pot, add 1 large onion (chopped) and 2 carrots (sliced into discs) and sauté on medium heat for 5 minutes.
add spices
Add 3 cloves garlic, 1 inch ginger (both grated), 2 teaspoons curry powder, ½ teaspoon turmeric powder, ½ teaspoon ground cumin, and ¼ teaspoon red pepper flakes and sauté 1 more minute until fragrant.
add mung beans
Add 6 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, 1 cup mung beans (rinsed), 1 teaspoon salt, and 2 twists black pepper.Cover with a lid, bring to a boil, then crack the top open, lower the heat, and simmer for 10 minutes.
simmer
Add 1 pound potatoes peeled and cut into bite-size chunks, and simmer for 20 to 30 minutes, or until potatoes and mung beans are tender. Stir occasionally.
Ingredients
2 tablespoons extra virgin olive oil
1 large onion (chopped)
2 carrots (cut into discs)
3 cloves garlic (grated)
1 inch ginger (grated)
2 teaspoons curry powder
½ teaspoon turmeric powder
½ teaspoon ground cumin (optional)
¼ teaspoon red pepper flakes (add more or less to taste)
6 cups vegetable broth (or more if needed)
1 can (15 ounces) crushed tomatoes
1 cup mung beans (whole, dry, uncooked)
1 pound potatoes (peeled and cut into bite-size chunks)
1 teaspoon salt (or more to taste)
2 twists black pepper
1 lemon