Mung Bean Tikka Masala Recipe -The lazy way

Mung bean Tikka Masala

Are you in the mood for a mild, delicious and soothing tikka masala? Then this Mung Bean Tikka Masala Recipe the lazy way is perfect for you! It's not only healthy but also freezes well, so you can defrost it whenever you need it most. So convenient!

Mung beans

I believe mung beans are a modest ingredient that is nutritious, tasty, and affordable. So, why not incorporate it more often?

Nutritional Benefits

Mung beans are nutritious, packed with protein, fiber, vitamins, and minerals, making them a great addition to any diets. It may lower blood sugar and might lower bad cholesterol as well. Read more.

Soak the Mung Beans (Optional)

Soaking isn't necessary, but it can shorten the cooking time and improve digestibility. You can soak them in water for 4-6 hours or overnight. If you’re in a hurry, you can skip this step.

Cooking time is around 20 minutes for soaked beans and 30 minutes for beans with no Soaking. Save some of the cooking water, you might want to use it in your tikka masala sauce. The starchy water can help thicken the sauce and enhance the overall flavor. Just strain the beans and add them directly to your tikka masala mixture, then you can incorporate a portion of the cooking water into your sauce if desired.

There's no need to precook the Mung bean if using canned.

If available, try to use good quality, with minimal or no additive Madras and Tikka masala paste. Have a look around, what's available in your neighborhood. I have used Geo Organics for both. Have a look here.

How to prepare butternut squash? Take a quarter of the butternut squash, using a spoon scoop out seeds. Using a fork, spike the outer layer of the skin all around. Microwave it skin up for 2 minutes. Once ready, you can use a potato peeler to remove skin.

Serve it with the creamiest mash. Recipe

The Creamiest Mash

Ingredients

1 cup of dry mung beans (soaked 3-4 hours or overnight, rinsed) or 1 can mung beans.

1/3 cup of olive oil

1 onion chopped

2 tsp garlic puree

1 tbsp ginger paste

3 tablespoons of tikka masala paste

3 tablespoon of madras curry paste

3 teaspoon of chipotle powder

1 can of chopped tomatoes

1/4 of butternut squash seeded and peeled

1 cup of soy milk

Crunchy slaw

1 cup of finely shredded cabbage

1 medium-sized organic Apple grated and cored

1 carrot peeled and grated

2 tbsp of lime juice

Dry roasted peanuts roughly chopped

Instructions

Cook mung beans in a pot of salted water. Cooking time is 20 minutes if soaked, 30 minutes unsoaked. When ready, reserve some of the cooking water. There's no need to cook if using canned mung beans.

Heat olive oil and sauté onions, garlic, ginger. Add chipotle and sauté for another minute. Add tikka masala, madras curry and chopped tomatoes. Cook for another 5 minutes.

Prepare Butternut squash.

Pour in the soymilk and mix thoroughly, then incorporate the chopped butternut squash and cooked mung beans into the pan. Let it cook for approximately 20-30 minutes until the squash becomes tender.

In the meantime, prepare crunchy slaw by mixing all the ingredients in a separate bowl.

Check consistency, add some of the cooking water if it's too thick. Check if butternut squash cooked thoroughly. Serve with the creamiest mash potatoes or buckwheat or millet.

Mung Bean Tikka Masala