Spicy Broccoli and Mung Bean Curry
- 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
- 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.
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