Here are a few reasons that we love beans:
- They're jam-packed with protein, fibre, and many other essential nutrients.
- They keep extremely well in the pantry and can be turned into a meal in minutes.
- They're inexpensive - our mung beans and organic moong dhal only cost around $1.10 per 100g.
- They're a more environmentally sustainable protein-source than animal-based proteins.
- They're delicious!
Curry Spiced Bean Corn Coconut Salad
Gluten Free, Dairy Free, Vegan
Serves 4 as a main or 6 as a side.
- 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*
- 1/2 cup coconut (or natural full fat dairy) yoghurt
- 1/2 teaspoon curry spice mix*
- 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.
- Whilst the beans are cooking make the turmeric spiced nuts by combining honey, turmeric and chilli in a frypan.
- 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.
- Remove from heat and set aside to cool. They will become brittle as they cool. Once cooled, break into pieces ready for the salad.
- Whisk ingredients for the dressing together in a small bowl.
- 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.
- 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.