Mung bean pan with vegetables and coconut milk

Ingredients for the mung bean pan

Sauté the leek, ginger, chili pepper and salt in coconut oil.

Add the diced sweet potato, bell pepper and zucchini.

Fry for 8 minutes, stirring constantly. Whenever it almost burns, add a sip of water. Next, add the sprouted mung beans and continue to stir fry.

Now add a good dollop (150 ml) and continue to simmer. After about 10 minutes, pour in the coconut milk and the chickpeas and kidney beans (both from the jar). Simmer for a further 5 minutes and then enjoy!