I sprouted these mung beans to adhere with the SIBO diet that I follow. It’s easier on your digestion and full of wonderful nutrients. I’ve been having fun sprouting mung beans lately – creating new and tasty recipes. These have a rich coconut broth with amazing Indian flavour. It’s wonderful served with a side of rice and I am roasting cumin spiced potatoes for my family to enjoy (the non-SIBO eaters.)

1 cup dry mung beans – sprouted

1 tbsp olive oil

1 tbsp garlic infused olive oil

1 tbsp cumin seeds

1 14 oz can of diced tomatoes

1 bunch coriander, chopped

2 tbsp fresh ginger, diced small or grated

1 tsp turmeric

1 tsp sea salt

1/4 tsp cayenne

3 cups water

1 14 oz can coconut cream

Juice of 1 lime

1. In a large pot, heat the oils over medium-high heat.
2. Once hot, add the cumin seeds and cook for 1 minute.
3. Add the diced tomatoes, ginger, ground coriander, turmeric, salt and cayenne.
4. Saute the tomato mixture for 5 minutes, stirring.
5. Add the water and the sprouted mung beans. Bring to a boil and then cover, reduce heat and simmer for 30 minutes.
6. When the mung beans have finished cooking, add coconut cream.
7. Return pot to a boil over high heat and then, turn the heat off.
8. Add coriander and lime juice.
9. Serve warm with rice.