Mung bean stew
If you’re looking for ways to cook your mung beans in your pantry, this mung bean cabbage stew is the perfect meal for you.
Servings Prep Time
4 People 10Minutes
Cook Time Passive Time
1Hour 1Hour 10 Minutes
Servings Prep Time
4 People 10Minutes
Cook Time Passive Time
1Hour 1Hour 10 Minutes
Ingredients
Instructions
  1. Peel and cut an onion into chunky cubes, set aside. Wash your cabbage using a fine mesh sieve, discarding the top layer.
  2. Slice thinly like you would for coleslaw, with pieces no longer than 4 cm.
  3. Heat oil on a saucepan and boil water in a kettle. Once oil is hot, add in onions, cooking for 3-5 minutes on a medium heat until they slightly soften. Add in all purpose, Italian herbs, cumin, coriander, chilli powder and vinegar, with a splash of water to form a paste and dissolve the spices.
  4. Add in the cabbage, and once sizzling, cook for 3-5 minutes. Meanwhile, dissolve the stock cube in a cup of hot water from the kettle, then add to the pan, followed by mung beans. Give it a good stir, then add in 2 more cups of water, bring to a boil, then add in bay leaves, cover and simmer for 40 minutes to 1 hour.
  5. Check halfway to ensure water is absorbing okay, if you need more add in half a cup at a time, then bringing it back to boil, stir to ensure the bottom isn’t burning.
  6. Once mung beans are cooked they should be soft to the bite, and the sauce thickened.
  7. Serve with your favourite sides and entrees, enjoy!
Recipe Notes

If you have the time, leave to sit for at least 30 minutes after cooking, you get the perfect consistency.