Mung Bean Stew with Sweet Roasted Cherry Tomatoes
Mung beans? Yes! Try Chef Linda's luscious, creamy, comforting stew made from this amazing super-bean.
Ingredients
For the Stew
- 1 tbsp oil
- 1 large onion, chopped, about 1 1/2 cups
- 1 tsp salt
- 3 large garlic cloves, minced, about 1 tablespoon
- 3-inch piece of fresh ginger, peeled and grated, about 1 1/2 tablespoons
- 1 tsp fenugreek, optional
- 1/2 tsp ground turmeric
- 2 cup dried mung beans
- 6 cup vegetable broth or water
- 1 (13.5 ounce) can coconut milk
- 2 tbsp fresh lemon juice
- 1 tbsp tamari or soy sauce
- 1/2 tsp Ground black pepper
- Pinch of cayenne pepper, optional
- Several cups of cooked grains, couscous, or polenta
For the Tomatoes
- 2 pt cherry tomatoes, halved or left whole
- 2 tbsp maple syrup
- 1 tbsp oil
- 1 to 2 large garlic cloves, minced
- 1 tsp salt
Instructions
- To make the stew, heat oil in a large pot over medium heat. Add onions and salt. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Stir in garlic, ginger, fenugreek, and turmeric and cook for another 2 to 3 minutes until fragrant. Add mung beans and water or broth. Cover and bring to a boil, then reduce heat and cook for about 30 minutes, until beans are tender. Stir in coconut milk, lemon juice, and tamari. Taste and adjust the flavor by adding more salt, pepper, or cayenne. While the stew is simmering, make the tomatoes. Preheat the oven to 400ºF. Line a baking tray with parchment. In a bowl, toss together the tomatoes, syrup, oil, garlic, and salt. Spread them out on the baking tray. Roast for 20 to 25 minutes, until the tomatoes have shriveled and started to turn brown. Remove tray from oven and set aside. To serve, spoon couscous into bowls and ladle stew on top. Garnish with roasted tomatoes.
