The mighty mung bean is the star of this Mung Bean Cabbage Sauté, which is a delicious blend of mung beans, aromatic spices, and cabbage. This flavor-packed dish can be served as a side dish and even a main one.
Ingredients
- 3 tbsp olive oil
- 2 yellow onions
- 1 inch chunk of ginger
- 5 cloves garlic
- 3 tsp Coriander
- 2 tsp Smoked Paprika
- 1/2 tsp Turmeric
- 1/2 tsp Cinnamon
- 1/4 tsp Cardamom
- 1/2 tsp Cayenne
- 1 Lime
- 1 cup Mung Beans
- 1 1/2 cups vegetable stock
- 1/2 a Cabbage about 5 cups chopped cabbage
- salt and pepper to taste
- OPTIONAL - 1/4 cup frozen green peas
- OPTIONAL - 2 tsp fresh parsley chopped
Instructions
- Peel the onions, ginger, and garlic and chop them up well.
- Add the olive oil to a pan and sauté the onions, ginger, garlic in the oil for about 10 minutes over a medium-high flame. Stir occasionally so the onions, ginger, garlic do not burn.
- While the onions, ginger, and garlic sauté, chop up the cabbage.
- Add the cabbage to the sautéed onions, ginger, and garlic.
- Also add in the mung beans, the smoked paprika, coriander, turmeric, cinnamon, cardamom, cayenne, and the vegetable stock and mix well.
- Cover this mixture and let cook about 20 minutes.
- Uncover and stir well.
- Then squeeze in the lime juice.
- Stir well again.
- Add in frozen peas and let cook about 5 minutes, uncovered.
- Season with salt and pepper to taste and stir well. Then turn off the stove and remove the pan from the stovetop.
- Chop the parsley and sprinkle the fresh parsley over the mung bean and cabbage sauté.
- Serve warm as is or with some roti or yellow rice.
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Nutrition
Serving: 1g | Calories: 133kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 221mg | Fiber: 5g | Sugar: 4g
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