Ndengu (Kenyan Mung Bean Curry)
Ndengu, also known as green grams or mung beans, is a cherished dish in Kenyan cuisine. This nutritious stew, rich in protein and fibre, is typically simmered with tomatoes, onions, garlic and an aromatic mix of spices. Often enjoyed with rice, Chapati or Ugali, Ndengu is a versatile and hearty meal and a staple in many Kenyan household.
Ingredients
- 320 g mung beans
- 2 large tomatoes (300g)
- 30 g coriander
- 3 tbsp vegetable oil
- 1 large red onion (150g)
- 4 large garlic cloves
- 25 g ginger
- 2 tbsp of tomato paste (50g)
- 1 small green pepper
- 1 large carrot
- 1 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp of turmeric
- 1 x 400ml can of coconut milk
- 1 tbsp salt (14g)
Instructions
- Rinse the mung beans under running water, then add them to a large pan along with 1.25l fresh water. Bring to a boil, reduce the heat and simmer covered for 20-25 mins or until the beans are just tender and have split slightly. Drain but keep the cooking liquid.
- Meanwhile, finely dice the tomatoes; finely chop the coriander stems and leaves, but keep them separate. Heat the oil over medium-low heat in a casserole. Finely dice the onion and sauté in the oil until softened (8-10 minutes), while you peel and grate the garlic and ginger.
- Add the garlic, ginger and coriander stems to the casserole and continue cooking for 1 minute more. Tip in the diced tomatoes along with the tomato paste, reduce the heat to low and cook covered until the tomatoes have softened (8-10 minutes). Meanwhile, finely dice the pepper and carrot.
- Stir in the curry powder, cumin, black pepper and turmeric and let them heat through, then stir in the diced pepper and carrot. Now add the cooked mung beans along with the coconut milk, the salt and 200ml of the cooking liquid. Bring to a boil, then reduce the heat and simmer covered for 15 minutes. Stir in the chopped coriander leaves, then divide the curry between bowls and serve with chapati or rice.