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Sprouting the Mung beans/Garden peas If you know that you’re going to have this dish on a Friday evening, start the sprouting process on Tuesday morning, or evening at the latest.

Soak the beans for 8 hours in water (ideally filtered or mineral), and drain and rinse in a colander. Cover with a clean tea towel and leave at room temperature and rinse the beans with running water every 24 hours(once a day).

After 48 hours or before, you should notice the little white sprout coming out. At this point you can either choose to leave them out or put them in the fridge, which will slow down the sprouting process.

Gather the ingredients for the curry (serves 6 to 8 persons)

  • Onion (optional) x2 medium sized – Finely chopped -Gently sweat in coconut oil (3min)

  • Fresh ginger (optional) 3 inches finely chopped or grated

  • Fresh Turmeric (optional) 2 inches finely chopped or grated -Add to the onions with black peppercorn (3min)

  • Organic Coconut Milk 800ml(x2 cans)

  • Kokoswing Green Hot sauce 150-200ml -Add the coconut milk and the hot sauce and simmer for 6min whilst dicing the potatoes.

  • Potatoes x 4 medium sized – Diced 1/2 inch Add the potatoes and a tsp of sea salt and bring to bowl for 5min

  • Bell Pepper or Carrot 200g (finely diced) Add the peppers and Sprouted Mung beans(300g) together with ½ tsp of sea salt, and cook for 10 min on low heat

  • Seasonal greens, 500g worth(chopped) Add the seasonal greens and cook for 5 to 10min to finish.

  • Serve with Brown rice, Millet or buckwheat. ENJOY!

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