March 29, 2020

Monggo with Tomato, Coconut Milk and KangKong

By Monica Ugarte

For our first #seedmanilaathome recipe, we thought we’d start with a dish that is nutritious, easy to make, and most importantly right now, made with ingredients that are already in your pantry.

Don’t worry too much if you don’t have all the ingredients on hand. The kangkong for example, can be substituted with any leafy greens in your fridge such as kale or malunggay. Canned or dried chickpeas also make a good alternative to the monggo. White sugar can replace light brown, etc.

The most important thing to remember when cooking this dish is to have fun and don’t stress. The Seed Team is here to help you to eat your greens while having fun at the same time.

Monggo with Tomato, Coconut Milk and Kangkong
Serves 2 as a main course and 4 as a side dish

¾ cup dried monggo (mung) beans
2 diced medium red onions
1 teaspoon minced fresh turmeric(or ¼ teaspoon turmeric powder)
1 teaspoon minced ginger
2 cloves of garlic, minced
1/3 cup diced carrots
1 long green chili, deseeded and minced
¼ teaspoon light brown sugar
1 x 400 grams can of whole or diced tomatoes
200 grams canned coconut milk
1 large handful of kangkong (water spinach) leaves
2 tablespoons sliced shallots
3 tablespoons vegetable oil

1.Place the dried monggo in a medium sized pot. Cover with water and add a pinch of salt. Bring to the boil and simmer until it is tender but not falling apart. Drain and set aside.
2.Heat 2 tablespoons of cooking oil in a small frying pan. Fry the sliced shallots until golden brown and crispy. Remove and drain on paper towels. Set aside.
3.Heat 1 tablespoon of vegetable oil in a large sauté pan. Add the onion, ginger, turmeric, chili and carrots. Season with salt and pepper then cover the pan and let the veggies cook on low heat. When softened, add the garlic and cook until the garlic is fragrant.
4.Add the can of tomatoes (if using whole tomatoes, gently mush it with the back of your wooden spoon) and the sugar. Cover and simmer for 10 minutes or until the tomatoes are slightly sweet and infused with the flavors of the veggies.
5.Stir in the cooked monggo, coconut milk and kangkong. Cook until the kangkong is wilted and the monggo is heated through. Season with salt and pepper if needed.
6.Garnish with the crispy fried shallots and serve warm.