Carrot Top & Mung Bean Saag
Carrot Tops, often discarded, are highly nutritious and should not be thrown away. They are rich in vitamins A, C, and K, which support immune health, skin, and blood clotting. They contain unique antioxidants like chlorophyll, which help detoxify the body and can help neutralise free radicals. They are also high in calcium and potassium, contributing to bone health and heart function. Their fibrous content aids digestion, and while their slightly bitter flavour can enhance various dishes, you can use them in salads, pesto, stews, and curries. Using carrot tops also reduces food waste!
Mung Beans may be small, but they have mighty health benefits. These tiny legumes, popular in Asian cuisine, are high in protein and fibre and have a low glycaemic index, meaning they have a minimal impact on blood sugar levels, with nutrients that can significantly boost your overall health. Whether you want to improve your digestion, support heart health, or even enhance your skin, mung beans can play a crucial role in your diet.
INGREDIENTS
4 tbsp EV olive oil
2 tsp ground coriander
1 tbsp ground cumin
2 inches of ginger, grated
2 large cloves of garlic, grated
1 onion, finely chopped
1 tsp sea salt
2 tsp cumin seeds
1 tsp garam masala
1 tsp turmeric
1 bottle of passata
1 tsp veg bouillon
1 bunch of carrot tops, pull leaves from large stalks only
1 bag of baby spinach
3 cups of cooked mung beans – soak 2 cups of mung beans in cold water overnight
Small bunch of fresh coriander, chopped
METHOD
Rinse the soaked mung beans and add to a pan with fresh water and bring to the boil, simmering for 30 mins until soft
Add chopped onion, garlic, ginger, ground cumin, sea salt and ground coriander into a blender with 2 tbsp olive oil and make into a paste
In a large pan add another 2 tbsp olive oil and add in the whole cumin seeds and fry for 1 minute
Then add the onion paste with garam masala and cook for 5 minutes
While that is cooking roughly chop the carrot tops and baby spinach
Add these to the onion past along with 250ml of water, passata, 1 tsp veg bouillon and allow to simmer for 10mins
Drain and refresh the mung beans and add to the saag mixture.
Season with freshly ground black pepper and turmeric. Cook for a further 15 minutes.
Sprinkle with freshly chopped
