Mung bean stew

Ingredients for 3 servings:

• 125 g mung beans
• 3 carrots
• 1 stalk(s) leek
• 3 tomatoes, peeled
• 3 cloves garlic
• 1 tsp coriander
• 1 tsp turmeric
• 1 pinch of chili powder
• 1 tsp honey
• 1 small piece(s) of ginger
• 1 tbsp tomato paste
• 2 tbsp crème fraîche
• some parsley, fresh
• olive oil
• 1 pinch of salt
• 700 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Soak the mung beans in plenty of water overnight. Drain the soaking water. Peel and grate the ginger. Finely chop the leek and crush the garlic cloves. Fry everything in hot oil, add the coriander, turmeric, and chili, and deglaze with the water. Add the beans to the water and cook until half cooked, about 30 minutes. Add more water if necessary. Meanwhile, peel and finely chop the carrots and tomatoes. After the beans have cooked for 30 minutes, add the vegetables and cook for another 30 minutes. Finally, add the chopped parsley, honey, crème fraîche, and tomato paste, and season with salt.