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Curry Spiced Bean Corn Coconut Salad

Here are a few reasons that we love beans: 

  1. They're jam-packed with protein, fibre, and many other essential nutrients.
  2. They keep extremely well in the pantry and can be turned into a meal in minutes.
  3. They're inexpensive - our mung beans and organic moong dhal only cost around $1.10 per 100g. 
  4. They're a more environmentally sustainable protein-source than animal-based proteins.
  5. They're delicious!

Curry Spiced Bean Corn Coconut Salad

Jacqueline Alwill, Nutritionist - @brownpapernutrition

Gluten Free, Dairy Free, Vegan

Serves 4 as a main or 6 as a side.

Ingredients

  • 100g dried mung beans*
  • 150g dried moong dhal*

Turmeric Spiced Nuts:

  • 1 tablespoon honey*
  • 1/2 teaspoon ground turmeric powder*
  • pinch chilli flakes*
  • 1/4 cup (50g) cashews*
  • 1/4 cup (50g) sunflower seeds*
  •  250g corn kernels, cooked
  • 1 small (100g) red onion, peeled and finely diced
  • 1/2 bunch coriander, leaves and stalks rinsed and finely chopped
  • 1 (180g) cucumber, finely sliced
  • 1/2 cup (30g) shredded coconut*
  • sea salt and black pepper*

    Dressing:

    •  1/2 cup coconut (or natural full fat dairy) yoghurt
    • 1/2 teaspoon curry spice mix*
    *available at Naked Foods

      Method

      1. Bring a large pot of boiling water to the boil, add mung beans and moong dhal and cook for 25 minutes or until tender, drain and set aside.
      2. Whilst the beans are cooking make the turmeric spiced nuts by combining honey, turmeric and chilli in a frypan.
      3. Place frypan on medium heat and melt the honey and spices together, then add cashews and sunflower seeds, toss to coat and cook 5 minutes on the stove top, stirring frequently with a wooden spoon.
      4. Remove from heat and set aside to cool. They will become brittle as they cool. Once cooled, break into pieces ready for the salad.
      5. Whisk ingredients for the dressing together in a small bowl.
      6. To make the salad, combine cooked beans and moong dhal, spiced nuts, corn, red onion, coriander, cucumber, shredded coconut in a large bowl, season with salt and pepper and toss.
      7. Serve by spooning dressing over the base of a large serving platter and laying the salad over the top so you can scoop into the dressing as you eat it. 
      Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below!

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