UCOOK
Spicy Broccoli and Mung Bean Curry

Spicy Broccoli and Mung Bean Curry

Bring on the heat in this mouth-watering spicy broccoli and mung bean (dithlodi) curry recipe. As one of the Future 50 Foods, mung beans (dithlodi) are sustainable and packed with nutritional value. They bring untold flavour and goodness to this tasty curry dish.
Course Dinner, Lunch, supper

Ingredients
  

  • 200 g (1 cup) mung beans (dithlodi), soaked overnight and drained (see NOTE)
  • 300 g broccoli florets
  • 45ml (3 tbsp) sunflower oil, for frying
  • 1 KNORR Chakalaka Soup
  • 5 ml (1 tsp) turmeric powder
  • 400 ml (1 tin) lite coconut milk
  • Fresh coriander, to serve
  • Sliced chilli and squeeze of lime juice, to serve

Instructions
 

  • Place the mung beans (dithlodi) in a saucepan and add 1 cup water and bring to the boil.
  • Simmer for 12-15 minutes until the mung beans (dithlodi) are tender. Drain.
  • Toss the broccoli in the peanut oil, KNORR Chakalaka Soup 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 (dithlodi) 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 (dithlodi) 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.
Keywords broccoli curry, curry recipe, dithlodi recipe, healthy curry, mung bean curry, plant based curry, Spicy Broccoli and Mung Bean Curry, vegan curry

Recipes we’re loving:

Green Goddess Fizz

Green Goddess Fizz

Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox

Vegan Poke

Vegan Poke

Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil

Superfood Protein Smoothie Bowl

Superfood Protein Smoothie Bowl

This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.

Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin

Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin

Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.

Discovering 4 Cape indigenous ingredients

Discovering 4 Cape indigenous ingredients

Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary. 

Kelp Ravioli

Kelp Ravioli

Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.

Food that fuels your purpose

Food that fuels your purpose

In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn – Vata season.