Mung Bean Massala Curry

I always neglect the Mung Bean and have been meaning to put an end to that for ages, but it never seems to happen. So I plonked the packet of green goodies on my kitchen counter last week and made myself do something with them. This tasty, fragrant number is just the thing for a fast midweek supper as well as a good one for a healthy week and perfect for a vegetarian dinner too. All bases covered so easily.

• 3 Tbsp olive oil
• 1 large onion, sliced
• 2 celery, chopped finely
• 1 carrot, chopped
• 1 garlic, sliced
• 1 tsp ground tumeric
• 1 tsp garam masala
• 1 tsp ground cumin
• pinch of salt
• 1 cup mung beans
• ½ cup black beans
• 2 tomatoes, roughly chopped
• 700 ml stock + 1 cup
• 1 large sweet potato, diced
• 5 small beetroots, diced

Preheat oven to 180 C Heat the olive oil in a large casserole dish. Add the onion, celery, carrot, garlic, spices and salt. Cook for about 10 minutes on a low/medium heat until softened. Put the sweet potato and beetroot chunks onto a lined baking sheet. Drizzle over the olive oil and a pinch of salt and toss to cover. Roast for approx 40 minutes. Add the tomatoes, beans and stock to the casserole dish. Bring to the boil then simmer for an hour or until the beans are soft. Add more stock or water if it starts to dry out. The stock should almost all be evaporated by the end of cooking time, when you will have a thick, bean curry. Serve with roasted vegetables on top and a side of rice if you want or a green salad. Keeps really well in the fridge and we had it 2 days later in a tortilla wrap with cheese which the kids loved.