Step 1

Put the beans in a medium saucepan and add water just enough to cover the beans. Place on stove on medium heat and bring to boil. You will probably get some white foam on the top. I normally scoop that off. Once boiling, let it simmer on low-medium heat for around 15 minutes until all the water has pretty much evaporated and the beans have become soft.

Step 2

While the beans are cooking, in a separate large pot on low heat, add the oil, onion, garlic, and ginger and saute until the onion is translucent, about 5-7 minutes.

Step 3

Add the potatoes, turmeric powder, cayenne pepper, tomatoes, and tomato paste and cook for around 5 minutes, occasionally stirring.

Step 4

Add the mung beans and cook for a further 5 minutes to incorporate everything.

Step 5

Pour in the vegetable stock and the kale, stirring for a minute or two. Salt to taste and half cover to simmer for about 15-20 minutes. Stirring occasionally. The best way to check if it’s cooked is to try a piece of the potato.

Step 6

Sprinkle the coriander/cilantro on top and serve on its own or with a nice thick piece of bread.