Mung Bean Curry (Instant Pot)

Ingredients:

• 1 tbsp neutral oil 

• 1 ¼ cup dried mung beans

• 1 tbsp tomato paste

• ½ onion, diced

• 2 cups spinach

• 1 13 oz can coconut milk

• 1 cup water

• 1 tsp turmeric

• 1 tbsp curry powder

• 1 cup carrots, diced

Instructions:

1. Turn the instant pot on the lowest “saute” setting. Saute the onion and carrots until partially cooked. (onions will be somewhat transparent) Next add tomato paste, turmeric, and curry powder, stirring constantly, letting it cook for about 2-3 minutes, or until the spices are fragrant and the tomato paste is well incorporated with the spices. Next, turn off the “saute” setting, then add mung beans, coconut milk, and water. Stir everything together until well combined. 

2. Close the lid and cook on high for 15 minutes. Once done, manually release. Add spinach and stir until wilted. Serve with your favorite rice or flatbread.