Cookbook:Mung Bean and Brown Rice Curry

Cookbook | Ingredients | Recipes | Vegan Cuisine

This is a hearty vegetarian dish that can be eaten hot or cold and served as an entire meal. The recipe will feed four with leftovers and keeps for a week refrigerated.




  1. Heat the oil in a large pan.
  2. Add the mustard seeds.
  3. When they begin to pop add the turmeric and fold in the rice and beans until coated with oil.
  4. Add the rest of the spices and water.
  5. Simmer about 45 minutes, most of the water will be absorbed.
  6. Remove from heat and add vegetables.
  7. Make the marinade and pour mix in.