Delicious and fragrant family friendly curry.
Having never cooked with mung beans apart from a cleansing Kitchadi which I make often I was looking forward to create a nourishing curry where this nutritious legume takes on centre stage.
Inspired by my past travels to Zanzibar I wanted to create an African inspired curry using the spice combinations of East Africa and Kenya in particular. I love the addition of ground clove in this curry!
Getting Ahead: You can make the curry a day or two ahead.
Seasonal Swaps: You can use any greens you have, I used baby spinach which I chopped finely but you can use kale or chard.
Tip: If you are short on time you can omit the mung beans and add 2 cans beans of choice after step 4, once the sauce have simmered for 10 minutes.