Mung bean and coconut stew with centella

Mung bean and coconut stew

The past few weeks I have posted a couple of mung bean stews, one that I grew up with(see recipe HERE) and one with lechon leftovers(see recipe HERE), this time I am making an all vegan mung bean caserolle with coconut milk. In the traditional filipino dish you use malunggay leaves for this dish, but this time I had some centella leaves so I used that instead.

Centella is used as a leafy green in Sri Lankan cuisine. In Vietnam and Thailand, this leaf is used for preparing a drink or can be eaten in raw form in salads. These leaves are considered quite nutritious. The leaves has also been used as a medicinal herb in Ayurvedic medicine and traditional Chinese medicine, and it is also known as the Asiatic pennywort.

When my cousin heard I was making this she said that I should add Jack fruit. Funny thing, because I have read that in Sri Lankan cuisine they use centella in a coconut curry with Jack fruit. I am unfortunately allergic to Jack fuit, so no Jack fruit in this dish, but a little curry paste would be tempting.

Centella

2 cups mung beans

1 tablespoon oil

1 finely chopp onion

2 cloves minced garlic

1 tbsp freshly grated ginger

1-2 tsp chili flakes

1,2 l vegetable broth

1 can coconut milk

1-2  tbsp fish sauce

1 bunch centella

Salt and pepper to taste

 

Wash mung beans thoroughly and strain. Soak beans in water and stir, remove floating particles.

Mung bean stew 1 agj

In a saucepan, sauté garlic, onion and ginger in a pot until soft and fragrant, add the chili flakes and give it a stir.

Add the broth, coconut milk and the rinsed mung beans and bring to a boil.

Turn the heat down and simmer, stir occasionally until beans are tender about 40-50 minutes.

Mung beans and coconut 1 agj

Right before you serve add the centella leaves to let them wilt a little.

Mungo

 

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