Mung Bean and Brown Rice Curry
This mung bean and brown rice curry is a filling vegetarian main that works as a whole meal, served hot or cold. The rice and beans cook together in one pan, scented with mustard seed, turmeric and cumin, then raw cabbage, green pepper and carrot go in at the end for crunch. A honey and lemon marinade ties it together, and the leftovers keep for a week in the refrigerator.
Instructions
Warm the ½ teaspoon of oil in a large pan over heat. Add the mustard seeds and wait for them to start popping.
Stir in the turmeric, then add the rice and mung beans. Fold everything together until every grain and bean is coated with oil.
Add the cumin, curry powder, pepper, ginger, 1 teaspoon of salt and the water. Bring to a simmer and cook for about 45 minutes, until most of the water has been absorbed.
Take the pan off the heat and stir in the cabbage, green pepper and carrots.
Whisk together the 1½ cups of oil, lemon juice, ½ teaspoon of salt, soy sauce, honey, basil and oregano to make the marinade. Pour it over the rice mixture and mix well. Serve hot or cold.
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