Mung Bean Potato And Greens Curry With Crusty Garlic Sesame Bread

Craving a warm and comforting meal that’s both nourishing and delicious? Look no further than this hearty vegan recipe for Mung Bean Potato and Greens Curry with Crusty Garlic Sesame Bread. Packed with plant-based protein, vitamins, and fiber, this curry is a perfect way to cozy up on a chilly evening.

**Mung Bean Potato And Greens Curry With Crusty Garlic Sesame Bread**

**Ingredients:**

For the curry:
– 1 cup dried mung beans, soaked overnight and drained
– 3 medium potatoes, peeled and diced
– 2 cups mixed greens (such as spinach, kale, or Swiss chard)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro for garnish

For the crusty garlic sesame bread:
– 1 loaf of crusty bread
– 3 tablespoons vegan butter
– 2 cloves garlic, minced
– 1 tablespoon sesame seeds
– Fresh parsley, chopped

**Instructions:**

1. In a large pot, heat some oil over medium heat. Add the cumin seeds and sauté until fragrant, about 1 minute.

2. Add the chopped onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes.

3. Add the coriander powder, turmeric powder, and garam masala. Stir well to coat the onions and spices.

4. Add the soaked mung beans and diced potatoes to the pot. Pour in enough water to cover the beans and potatoes. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the beans and potatoes are tender.

5. Stir in the mixed greens and coconut milk. Simmer for an additional 5-7 minutes until the greens are wilted. Season with salt and pepper to taste.

6. While the curry is simmering, preheat the oven to 375°F (190°C). Slice the crusty bread into thick slices without cutting all the way through.

7. In a small bowl, mix together the vegan butter, minced garlic, and sesame seeds. Spread this mixture between the slices of bread.

8. Wrap the bread in foil and place it in the oven. Bake for about 15 minutes, until the bread is crusty and fragrant.

9. Serve the Mung Bean Potato and Greens Curry hot, garnished with fresh cilantro. Enjoy it with a side of the warm, garlic-scented sesame bread for a satisfying and wholesome meal.

Whether you’re looking to explore new vegan recipes or simply seeking a comforting dish to warm your soul, this Mung Bean Potato and Greens Curry with Crusty Garlic Sesame Bread is sure to become a staple in your cozy home cooking repertoire. Gather your ingredients, embrace the aromas filling your kitchen, and delight in each nourishing bite of this flavorful curry paired with the crusty, garlicky goodness of the bread.