Eating healthy on a regular basis doesn’t have to cost significantly more. Culinary Nutritionist Trudy Stone shows how there are a number of smart budgeting and creative hacks to help you stretch your dollar and to show us a Budget Friendly Meal with Pantry Staples.
INGREDIENTS
- 1-2 tablespoons coconut oil
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 2 tablespoons fresh ginger grated
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1 cup dried mung beans
- 3 cups water
- 14 ounce can crushed tomatoes
- 1 14 ounce can coconut milk
- 1 lime juice
- 1-2 cups spinach roughly chopped
- fresh cilantro chopped for garnish (optional)
METHOD
Note: Mung beans do not need to be soaked in water prior to cooking since they cook way faster compared to other similar kinds of beans, however, if you experience digestive issues when eating beans or want to speed up the cooking time, even more, you may want to soak first.
- If soaking mung beans, place them in a medium bowl with a few inches of water. Let the beans sit overnight, then drain them into a colander before cooking.
- In a large pot heat the oil over medium-high heat.
- Add onion and garlic and cook for 5 minutes until onions begin to soften.
- Add ginger and spices and sauté for 1 – 2 minutes or until fragrant.
- Add soaked mung beans, water and tomatoes and bring to a boil.
- Lower the heat and simmer for 30-40 minutes or until the beans are soft.
- Turn off the heat and stir in coconut milk, lime juice and spinach until spinach is wilted.
- Sprinkle with cilantro and serve with brown rice.