Main Dishes

Mung Bean Coconut Curry

Yummy,yummy lunch!

This was a spur of the moment concoction that came out wonderful!


2 tsp coconut oil
1/2 tsp garam masala
1/4 tsp black mustard seeds
1/4 of an onion diced
1/2 green bell pepper,diced
1/4 cup mung beans (soaked overnight and cooked)
1/2 cup chick peas
2/3 cup light coconut milk
salt and pepper

In a sauce pan, heat the coconut oil. Add the mustard seeds and cook until they start to pop. Stir in the garam masala and cook for 30 seconds. Add the onions and green peppers. Cook until translucent and starting to carmelize.
Add the cooked mung beans and chick peas. Cook for about a minute. Add the coconut milk and salt and pepper to taste. Heat thoroughly.
I served this with some couscous and it was heavenly!
Makes 2 servings.

About 200 calories per serving, not counting couscous.

Quick vegetarian chili

1/2 cup onion
2 tsp coconut oil (or other oil
1 tsp cumin
2 tsp chili powder
1/2 cup chopped bell pepper
bit of minced garlic
1 cup of cooked white beans (or any bean, really)
1/2 cup TVP, hydrated in a cup of boiling water
1 can of diced or chopped tomatoes with juice
S&P to taste

In a medium saucepan, heat the oil. Add the onions, spices, garlic, and bell pepper and saute for a few minutes. Add the rest of the ingredients and simmer for 15-20 minutes. Add Salt and Pepper to taste.


I like this topped with a bit of cheddar cheese and a dollop of sour cream.



Curry chicken salad:

  • 2.5 ounces cooked chicken, chopped
  • 7 grapes chopped
  • 1/2 small granny smith apple, chopped
  • matchstick carrots, probably 1/4 cup
  • 1 tablespoon light mayo
  • curry powder
  • 1 tablespoon slivered almonds

Mix the mayo and curry powder thoroughly.  Add all ingredients except almonds together and mix well.  Place mixture on top of a bed of lettuce and top with almonds.  Yum!

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