You start by washing the mung beans by sloshing them around in a bowl of cold water. Empty the water out of the bowl using a sieve or colander with small holes, so the mung beans won’t get through them. Fill the bowl with clean water, repeat this a few times until the water runs clean, and set aside.

Peel the onion, ginger, garlic and dice them.

Sauté the peeled and chopped onion, ginger, and garlic in the grapeseed oil, over medium heat, for about 5 minutes.

Wash and chop the carrots and celery while the onion, ginger, and garlic are sautéing.

Then add in the chopped carrots, celery, coriander, smoked paprika, turmeric, tomato paste, vegetable broth, water, and mung beans and give them a good stir.

Cover the pan and let this cook for about 40 minutes, or until the mung beans are tender.

Then, remove the cover, add in the coconut milk, and stir well.

If it is too thick, add in more water and/or coconut milk to thin it out so it's the consistency you prefer.

Season with salt and black pepper to taste.

Serve warm, garnished with fresh parsley or fresh cilantro, a chunk of crusty bread or roti, and enjoy!