Mung Bean and Sweet Potato Stew - BYG | Best Years Group

Ingredients

• 1 cup cooked mung beans
• 1 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, peeled and minced
• 6 cups vegetable stock
• 1 can organic tomatoes
• 2 cups sweet potato, peeled and chopped into bite-sized pieces
• 2 large carrots
• 1 cup coconut milk
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp sea salt
• 1 tbsp fresh lemon juice
• cilantro (optional) to garnish