Step 1

Rinse the mung beans and add to the slow cooker

Step 2

Cover with chopped tomatoes, coconut milk and stock

Step 3

Dice onion and add to the slow cooker

Step 4

Minced the garlic and ginger and add to the slow cooker

Step 5

Add all the dried herbs, spices and salt

Step 6

Stir until mixed well

Step 7

Cook on high for 3.5 hours or low for 7 hours. About 10 minutes before it is due to be ready, add the baby leaf spinach and stir.

Step 8

Sprinkle with chopped coriander and then serve with rice, coconut rice or naan bread.