Spicy broccoli and mung bean curry

Prep: 15 mins, Cooking: 20 mins
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By Food24 July 17 2019
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Ingredients (8)

1 cup mung beans — soaked overnight and drained
300 g broccoli — cut into florets
3 sunflower oil — for frying
1 packet knorr chakalaka soup
1 tsp turmeric — ground
1 coconut milk — lite, tinned
fresh coriander — to serve
sliced chilli and squeeze of lime juice, to serve
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Place the mung beans in a saucepan and add 1 cup water and bring to the boil.

Simmer for 12-15 minutes until the mung beans are tender. Drain.

Toss the broccoli in the peanut oil, KNORR Chakalaka and turmeric powder.

Heat a frying pan to high heat and add the broccoli. Stir-fry for 1-2 minutes until just browned. Add the mung beans and coconut milk and stir well. Bring to a simmer for 5 minutes or until the broccoli is cooked.

Serve garnished with fresh coriander and steamed rice on the side.

Note: The mung beans may sprout overnight – they are still perfectly good to use, in fact they are more easily digested this way and absorb flavour better due to the husk being cracked open.

In partnership with Knorr.

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