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