Every great ski hill seems to have a “bowl” named after one of their famed runs. I dedicate this dish to the great Paradise Bowl at Lake Louise. This Mung Bean Coconut Curry topped with black pepper papadams, cilantro fennel chutney, and mango chutney was a huge hit at last years Banff Yoga Fest. Finally, here is the recipe for all that have requested it! I love to serve it over black forbidden rice not only for its nutritional content but also for the lovely contrast against this colourful curry! I made the mango chutney from scratch but you can buy a good Indian mango chutney in the ethnic section of any grocery store. The Apple Fennel Cilantro Chutney is a bit of a twist on a classic Indian recipe. I use cashews instead of yogurt to make it creamy. The papadams (a crisp lentil flour cracker) can be prepared in advance.
The Curry:
Serves 4-6 depending on how hungry you are!
- 1 cup of whole green organic mung beans
- 1/4 cup of coconut oil
- 1 tbsp. whole cumin seeds
- 1 clove minced garlic
- 1 398 ml. can of fire roasted tomatoes or canned crushed tomatoes
- 2 heaping tbsp. of very finely grated fresh ginger root
- 2 tbsp. of coriander powder
- 11/2 tsp. of ground turmeric
- a pinch of black pepper
- 2 tsp. sea salt
- 1/2 tsp. of red chili flakes or more to taste
- 3 cups water
- 1 can of full fat coconut milk
- 1/2 cup fresh, chopped cilantro
- plenty of cooked organic rice of your choice. I love Black Forbidden rice but basmati is nice as well.
In a medium sized saucepan heat the oil over medium heat. Add the cumin seeds. Saute for about 30 seconds being careful not to let them burn. Add the garlic, the canned fire roasted tomatoes, ginger, coriander, turmeric, black pepper, salt and chili flakes. Allow to simmer for 5-8 minutes until the oil begins to separate slightly from the tomato mixture.
Add the water and the mung beans. Bring to a boil and then turn down to simmer.
Simmer for about 45 minutes or until the mung beans are tender but not completely mushy. Depending on the freshness of the beans, their cooking time will vary. Add the can of coconut milk and simmer for an additional 10 minutes. The curry may appear quite soupy at this point but will thicken up. Add the cilantro before serving. While the curry is cooking, prepare the papadams and the chutney.
The Papadams:
- 1 pkg. of dried papadams
- 1 litre of grape seed or avocado oil for frying
- a medium sized but deep fry pan
- a set of tongs
- lots of paper towel to set the papadams on
In a deep medium sized fry pan heat the oil over high. You can tell when its ready by inserting the handle of a wooden spoon into the oil to rest on the bottom of the pan. If bubbles form rapidly around the handle, it is ready.
One at a time, insert the papadams into the hot oil. They will begin to puff up and wrinkle up as they cook. After 10 seconds or so, flip them over for another few seconds. Place on paper towels to drain. Place in a paper towel lined bowl.
The Apple Cilantro Fennel Chutney:
- 1 Tbsp. fennel seeds
- 1 large organic bunch of cilantro
- 3 large granny smith apples, peeled and chopped
- 1/4 cup of fresh lime juice
- 1/4 cup soaked raw cashews, drained and rinsed
- 1 tsp. sea salt
- 1 Tbsp. ground cumin
- 1/2 jalapeno pepper, seeded and chopped
Combine all ingredients in a high speed blender until smooth and creamy. I like to store this in a squirt bottle. It will last about 1 week in the fridge.
To serve:
Spoon some cooked rice into each bowl. Top with a large ladle or two of the curry. Break up the papadams into long shards to arrange in the centre of the dish. Place a dollop of mango chutney on the side and drizzle with lots of the Apple Fennel Cilantro Chutney. Garnish with micro greens or chopped cilantro!
Because it contains coconut milk, this curry will only stay fresh for a day or two in the fridge. It is best to freeze the leftovers!
