Mung bean casserole (Qorma-e-maash) from Veggiestan: A Vegetable Lover's Tour of the Middle East by Sally Butcher

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hellyloves2cook on June 27, 2020

    Made this last week. I love mung bean dishes. Great for winter time and knowing that all the veggies required were in season. Recipe is easy. We all thought it was delicious; the left overs I ate for lunch the following day. I added Kale as I wanted to use what I had. I like recipes that are adaptable and this one is one of those.

  • hihelen_westbrook on February 03, 2014

    I made this the other day, I wasn't sure whilst it was cooking as I don't like the smell of fenugreek particularly, but as we had almost all the ingredients (I swapped in a small butternut squash for the potatoes, a substitution I can wholeheartedly recommend) I went for it anyway - well it's just yummy! Warming, filling and so tasty. It also freezes fairly well. The squash disintegrated a bit but that just thickened the overall dish, hardly a catastrophe. I also added a pinch more chilli but that's just my personal taste.

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