Rich in protein, fibre and antioxidants, mung beans make an excellent base for this veg-packed curry, shared by registered dietitian Richelle Flanagan.
This healthy curry recipe is part of NutritionPD’s Mediterranean-focused collection – serve with a side of carbohydrates such as rice, pasta, potatoes, quinoa or another grain.
Servings: 2
Time: 45 minutes
Mung Bean and Eggplant Curry recipe ingredients
- 2 teaspoons extra virgin olive oil
- ½ yellow onion (medium, diced)
- 1 eggplant (medium, peeled, chopped)
- 2 garlic (clove, minced)
- 1 ½ teaspoons curry powder
- 105g mung beans (dry, rinsed)
- 360ml vegetable broth, low sodium
- 365g diced tomatoes (from the can, with the juices)
- Sea salt & black pepper (to taste)
- 2 tablespoons cilantro (chopped)
Method
- Heat the oil in a pot over medium heat. Add the onion and sauté for five minutes, until soft and translucent. Add the eggplant and sauté for another five minutes until slightly browned.
- Add the garlic, curry powder, and mung beans and sauté for another minute. Add the broth and diced tomatoes. Stir to combine and season with salt and pepper.
- Cover the pot with a lid. Simmer on low heat for 25 to 30 minutes, or until the mung beans are cooked. Check occasionally and add more broth or a splash of water if needed.
- Divide the curry between bowls. Top with cilantro and enjoy!
Culinary tips
- Any leftovers? Refrigerate in an airtight container for up to four days. Freeze for up to three months.
- Serving size: one serving is approximately two cups.
- For more flavour, add a spoonful of tomato paste.
This recipe was shared with Parkinson’s Life by NutritionPD founder Richelle Flanagan, a registered dietitian with young-onset Parkinson’s.
Read our full interview with NutritionPD Founder Richelle Flanagan to find out more about the Mediterranean Parkinson’s Programme.
