Mung beans and carrots stew

Delicious comfort lunch or dinner

For 2 people

• 120 g mung beans

• 1 onion

• 2 carrots

• 1 garlic clove

• 1 tablespoon curry

• 1 tablespoon curcuma

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1 tablespoon mustard

• Salt and pepper

• Olive oil

1. Peel and chop the onion. Peel and press the garlic clove. Wash the mung beans. Peel and dice the carrots.

2. In a big pan, heat the olive oil on medium heat. Fry the vegetables for 5 minutes.

3. Add the spices and cook for 3 more minutes.

4. Add the mung beans, cover with water. Cook with lid on low heat for 45 minutes to 1 hour. Mix from time to times and check there is still water in the pan, add some if needed.

5. Once cooked add the mustard, salt and pepper to taste.

6. Serve warm. In the picture I have added roasted pine nuts.