Who could resist a colorful and fragrant mung bean dish cooked with spinach and tomatoes and spiced with sautéed onion, garlic and lime? And who could especially resist making it if it's called "Mongo?"
This Filipino bean and vegetable medley was adapted by Madhur Jaffrey to accommodate ingredients that are easy to find, and I've made a few other changes to enhance the color and flavor. It is not only easy to prepare, it also cooks very quickly and makes a lovely and healthy supper when served with rice.
I'm sharing this recipe with The Well-Seasoned Cook for her roundup of legume recipes.
|Filipino Mung Bean Curry (Mongo)|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Published on January 11, 2008
Simple, spicy and tangy Filipino mung bean curry with colorful green onion, red chili and spinach