Spinach with carrot ,mung bean and coconut milk

Spinach with carrot, mung bean and coconut milk.

Spinach is a low calorie dark leafy green. It is good for skin and hair, bone health. It provides protein, iron, vitamins and minerals. It helps in management of diabetes and blood pressure. It reduces the risk of cancer and asthma. Carrot gives loads of Vitamin A, reduces cancer risks, improves vision and gives a good skin complexion. It also gives protection against heart disease. Mung bean is high in protein and fiber and low in fat and calories. We are combining all these to produce a super nutritious dish. It is worth remembering that spinach and carrot puree had been a baby food for a long time.

Spinach

                                           

This is a very easy dish, fast to prepare. I am simply boiling all the ingredients. In the end I am pureeing.

                                   Recipe summary
                                               For
              Spinach with carrot, mung bean and coconut milk

Preparation time:15 minutes

Cooking time: 20 minutes
Serves:6

1. Boil mung beans in slow fire with just enough water to cover all the beans and set aside with the boiled water.set aside 4 tbsp mung beans (cooked)

2. Put 300 grams spinach, 80 grams onion, chopped coarsely

5 gram green chili, 3 cloves garlic, 1 sprig curry leaves and 50 grams carrot in a large pan with one cup of water except boiled mung beans, coconut milk, lime juice, salt and pepper. 

Ingredients

3.Boil the contents for 15 minutes or it is done. 

4. Once it is cooked add  the cooked mung beans and let it simmer for two minutes.

Spinach with carrot, mung bean
 and coconut milk.

5. Add ½ tsp salt, ½ tsp pepper powder.

6. Add¼ cup coconut milk. Stir and let it simmer for two minutes.Taste for seasoning and adjust.

7. At this point you can squeeze 1 tbsp lime juice (1/2 a lime or lemon) and eat the curry with rice.




variation

Let cooked items cool for 10 minutes. 

Pureed spinach

Puree the contents
in a liquidizer or food processor. 

You can puree it smooth or roughly
 leaving small chunks to chew. 
Taste for seasoning and adjust.

lime juice before serving.


Spinach with carrot ,mung bean and coconut milk is ready.
                                  

                                    

Recipe follows in detail with pictures.

Preparation time:15 minutes

Cooking time: 20 minutes
Serves:6

Ingredients for Spinach with carrot ,mung bean and coconut milk

Ingredients
main

300 grams spinach

50 grams carrot

4 tbsp mung beans (cooked)
Others

80 grams onion, chopped coarsely

5 gram green chili
3 cloves garlic
1 sprig curry leaves.

¼ cup coconut milk
1 cup water

Spices
½ tsp pepper powder

½ tsp cumin seeds

½ tsp salt

1 tbsp lime juice (1/2 a lime or lemon)

Preparation

Boil the mung beans in slow fire with just enough water to cover all the beans and set aside with the boiled water. It is not necessary to soak them before boiling. We are boiling it ahead because it takes a longer cooking time than the carrots.

Method

Put the spinach, onion, chili, curry leaves, garlic and carrot in a large pan with one cup of water except boiled mung beans,
coconut milk, lime juice, salt and pepper. Boil the contents for 15 minutes or it is done. Stir it frequently for the items to be cooked as we are not adding lot of water.If you add more water the curry will be watery.

Spinach is ready to be cooked  with onion, garlic, chili, curry leaves and carrot

Once it is cooked add  the cooked mung beans and let it simmer for two minutes.

Cooked mung bean is added

Add salt, pepper.

Adding Pepper and salt

Add coconut milk.

Adding coconut milk

Stir and let it simmer for two minutes.Taste for seasoning and adjust.

Curry is ready

At this point you can squeeze lime juice and eat the curry with rice.

Let cooked items cool for 10 minutes. Puree the contents in a liquidizer or food processor. You can puree it smooth or roughly leaving small chunks to chew. Taste for seasoning and adjust.

Add lime juice before serving.

Pureed spinach

This dish can be served with rice or bread. 

If you want to consume as a soup, you may want to add more water to suit your taste.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking.

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