Mung Bean Stew With Sweet Potato Fries And Pink Yogurt
If you’re looking for a comforting yet easy-to-make dish that celebrates plant-based goodness, you’re in for a treat with my Vegan Mung Bean Stew with Pink Yogurt and Sweet Potato Fries. This recipe combines hearty mung beans cooked to perfection combined with colorful vegetables and aromatic spices. Paired with crispy sweet potato fries and a delightful pink yogurt topping, every bite is a journey of taste and texture.
Join me as we explore the endless possibilities of creating satisfying vegetarian meals that can easily be transformed into plant-based delicacies!
Mung Bean Stew With Sweet Potato Fries And Pink Yogurt
Discover a wholesome and flavorful recipe for Mung Bean Stew paired with crispy Sweet Potato Fries and a Pink Yogurt sauce. This vegetarian dish is packed with nutrients and vibrant flavors, perfect for a hearty and satisfying meal. Learn how to create this delicious combination and elevate your culinary skills!
Ingredients
- 2 cups pre-cooked mung beans
- 2 tbsp olive oil
- 1 onion, chopped
- 1/2 yellow or orange bell pepper, chopped
- 2 cloves garlic, minced or smashed
- 1 cup sweet corn (frozen or fresh)
- 1 carrot, diced
- 1 parsnip, diced
- 1/2 cup fresh pomegranate seeds
- 1/2 Serrano pepper (optional, for heat)
- 1 cup vegetable broth
- 1/4 tsp each of curry powder, turmeric, ground ginger, ground coriander, smoked paprika, salt, and ground pepper (adjust to taste)
- 1 tsp teaspoon pomegranate molasses
- 1/2 cup vegan yogurt
- 2 tbsp vegan sour cream
- 1 sweet potato (for fries)
- 2 sliced green onions for garnish (optional)
Instructions
- Precook the mung beans using 1 cup of dried beans to 3 cups of liquid. Bring to a boil, then simmer until tender yet firm, around 40 minutes. You can do this while preparing other ingredients or ahead of time.
- Heat olive oil in a pot over medium heat. Add chopped onion, bell peppers, garlic, carrot, parsnip, sweet corn, and spices (curry powder, turmeric, ginger, coriander, paprika, salt, and pepper).
- Cook until vegetables are softened and aromatic, about 5-7 minutes.
- Add mung beans, and vegetable broth to the pot. Stir well and let it simmer until the liquid is absorbed and the stew thickens about 15-20 minutes.
- Stir until desired thickness is achieved.
- Prepare the topping by mixing vegan yogurt, sour cream, and pomegranate molasses in a bowl.While the stew is cooking, cut the sweet potato into rounds or fries and fry them until crispy (see separate recipe for fried sweet potatoes).Serve the mung bean stew hot, topped with the yogurt mixture and fresh pomegranate seeds. Enjoy with the crispy sweet potato fries on the side. Garnish with sliced green onions or scallions. Happy cooking and bon appétit!