• Philippa Kartawick

Sprouted Mung Bean Curry with hemps seeds, goji berries, healing spices and love🌱

‘Love’ is in the title because you can only make this dish with pure love for yourself in mind. It’s outrageously good for you and so heavenly delicious, each mouthful renders you silent.

I started to make this dish with the idea of doing a big batch and to freeze most of it. I made this during lockdown on a day off from ‘WFH’. I needed something to be ready immediately and I didn’t want to compromise on health in the slightest.

Half way through making this dish a good friend and neighbour of mine, text me to let me know he was returning to Fulham from the country! Having lived alone for a few weeks now in lockdown, I leaped at the opportunity to share this dish!! It went down an absolute treat, and I still have some leftover to eat the following few days.

P.s. My neighbour is a very British meat eating boy too, so him savouring this dish felt like an extra level of healing-foodie accomplishment.

Time to make:

Prep time: 30mins

Cooking time: forget about it being in the job for at least 30mins

Faffing time*: 30mins

*Faffing time* is the amount of time I attribute to keep cooking time realistic. Recipes don’t account for the time it takes to get distracted by Watsap or finding a new show on Netflix, maybe even a baby crawling about. So prepare yourself to cook this over 1hour and a half - though a lot of that is cooking in the pot time.


Where possible, buy organic.

Coconut oil

1 large white onion

3 - 4 garlic cloves

2 grated carrots

8 - 10 heaped handfuls of sprouted mung beans

5 large organic tomatoes

Goji Berries 1 jar of pasta

Ghee and/or more coconut oil

Handfuls of spinach

Fresh (if you can) chilli pepper + ginger


Curry spices: turmeric, cumin, coriander + seeds, fenugreek, mustard seeds, cinnamon, cardamon and so on...whatever you have in your cupboards really!


Hemp seeds and rose petals for decoration

avocado and flatbread to serve with the dish


Put everything in a pot and leave it to cook for 30mins. Et voila!

Or, more precisely:

Dice the onion and caramelise in the pan until they are really brown (but not burnt). Onions are sooo much more flavourful when doing this.

Add all the herbs and spices you want to the onions

Add the garlic and ginger

Add the grated carrot and brown them a little

Add your sprouted mungbeans

Chop the tomatoes and add to the pan

Pour in the pasta. I used 1 full bottle of biona rustica pasata - it’s so flavourful!! Here you could perhaps add a little water if you think it needs more sauciness...

Add the goji berries and lots more herbs and spices - one can almost never have too much I think! Add the chilli and more coconut oil or ghee

Pop the lid on and cook for 30mins

After cooking for 30mins, put a few handfuls of spinach in your pan and stir. Let them wilt in the curry for a few mins.

Here you could add coconut milk if you wanted a more creamy curry, or just to mix this dish up occasionally, as I can assure you, once you make this dish, you’ll make it almost every week.

Let your curry cool slightly before serving up

Decorate with pretty things sprinkled on top: sprigs of coriander, rose petals, hulled hemp seeds...whatever helps the already vibrant colours stand out!

Severe with avocado, chutney, flatbreads, naans...the usual delicious Indian fodder

And enjoy!!!


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