Cookbook:Mung Bean and Brown Rice Curry

| 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.

Base

 * ½ teaspoon oil
 * ¼ teaspoon mustard seeds
 * ½ teaspoon tumeric
 * 1 cup dry brown rice
 * 1 cup dry mung beans
 * 5½ cups water
 * 1½ teaspoons cumin
 * 1 teaspoon curry powder
 * ¼ teaspoon pepper
 * ¼ teaspoon powdered ginger
 * 1 teaspoon salt
 * 1 cup finely-chopped cabbage
 * 1 cup chopped green pepper
 * 1 cup finely-shredded carrots

Marinade

 * 1½ cups oil
 * ⅓ cup lemon juice
 * ½ teaspoon salt
 * ½ teaspoon soy sauce
 * 1 tablespoon honey
 * 1 teaspoon basil
 * ¼ teaspoon ground oregano

Procedure

 * 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 for 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.