Place mung beans in a saucepan with 1 ½ cups of water and bring to the boil. Simmer for 30 minutes or until water has been absorbed and beans are tender. In a separate pan, heat olive oil and fry the curry paste until fragrant, then add the chickpeas, mung beans and the can of chopped tomatoes, and heat through. Season with salt and freshly ground black pepper and serve spoonfuls on slices of toasted rye bread.
Recipe by Abigail Donnelly. Courtesy of Mediclinic family. For more healthier recipe ideas, view the digital magazine here.