Cooked - Mung Bean And Coconut Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mung Bean And Coconut Curry

6.0

4 Tbsp canola oil (or other neutral-flavoured oil)

1 Tbsp whole cumin seeds

9 cloves garlic (crushed (about 3 Tbsp crushed garlic))

14 oz can crushed tomatoes

2 Tbsp freshly grated ginger

2 Tbsp ground coriander

1 tsp turmeric

1 tsp sea salt

½ tsp cayenne pepper

4 cups water

1 cup mung beans (picked over for stones and well rinsed)

14 oz can coconut milk

2 medium limes (juiced)

½ cup fresh cilantro (chopped)

Using the sauté function, heat your Instant Pot on normal heat. Add the cooking oil, and then add the cumin seeds and cook them for approximately one minute, until they sizzle.
Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.
Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Sauté this mixture for 5 minutes, stirring frequently.
Add 3 cups of water and the mung beans. Place the lid on your Instant Pot and put on manual pressure cook HIGH setting for 10 minutes. It should take about 15 minutes to come to pressure.
Allow the pressure to release naturally (this should take about 20-30 minutes) and remove the lid once safe.
Stir in the coconut milk, cilantro, and lime juice. Serve!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 44 weeks ago

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