1 cup green whole mung dhal, cooked

1 cup onions, diced

2 tbsp. olive oil  

2 carrots , diced

3 celery stalks, diced

2 inch ginger, minced

3 garlic cloves , minced

2 tbsp. Vegetarian Worcestershire sauce

1 cup dry white wine

dash tobasco

2 bay leafs

salt and pepper to taste  

4 large potatoes, peeled and mashed  

1 tbsp coconut oil, melted

1.5 cups coconut cream  

garnish; flat leaf parsley  

What to do; 

Preheat oven to 180-C.

In a sauté pan, add olive oil and onions and sauté for 2 mins , next add garlic and ginger, sauté for another 2 minutes. Add carrots, celery and all sauces, bay leafs and season with salt and pepper. 

Add the mung beans and continue cooking for an additional 5 minutes, add white wine and let the mixture fizzle down, scrape the bottom on the pan (this is where all the flavour is)! Cook for 5 more minutes. 

In a separate bowl, add coconut oil to the mash potatoes, then slowly incorporate the coconut cream. Season with salt and pepper. 

Add mung bean mixture to the bottom of a baking dish, next add the creamed potatoes on top and make indents with a fork. Top with parsley. 

Bake for 20 minutes until mixture boils underneath. Serve and enjoy . 



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