1 tablespoon coconut oil
1 clove garlic
1 cup mung beans
2 cups broth
1 can coconut milk
1 bunch cilantro
2 TBSP Spice by Rachel Sweet COCONUT CURRY MIX
Peel and dice the onion and mince the garlic, and set aside. Use a brush to scrub the carrots (no need to peel!) and cut each in half lengthwise. Then cut in half lengthwise again for 4 long strips per carrot. Slice these carrot strips into small triangle pieces and set aside with the onion and garlic. Dice the jalapeno being careful to avoid touching your eyes. Discard the seeds and put the jalapeno pieces aside with the rest of the vegetables.
Add the oil to a large pot and turn heat to medium. Add all the vegetables and cook for 5 minutes. Then add the dry mung beans, the 2 tablespoons of COCONUT CURRY MIX, the broth, and the can of coconut milk and bring to a boil. Turn the heat to its lowest setting and cover. Simmer for 25 minutes. While the beans cook, rinse the cilantro and mince. After the beans are done, stir in the cilantro and cook an additional 3 minutes. Ladle into deep bowls and serve with naan or over rice, if desired.