Even if your boat has refrigeration, it is handy to have recipes with ingredients that do not require refrigerating. Pulses and grains are a great place to start, and robust vegetables also help. Sprouts can also add much needed crunch and freshness. This recipe for Sprouted Mung Bean Curry is a pressure cooker adaptation of one of Madhur Jeffries’ curries and uses both sprouted pulses and potatoes for a classic combination.
Sprouted Mung Beans are a delight to keep on hand. They are a great easy snack food and also cook well as shown in this recipe. And of course, being sprouts, have even more health benefits than the beans they come from. They are very easy to grow in a bowl or your sprouter, but you do need to plan a day ahead. The recipe below contains the instructions for sprouting the Mung Beans, but basically you soak them in water for 12 hours, then drain and keep moist for 12 hours until they begin to sprout. Easy peasey. Then eat raw or use in the following recipe.
I have also used dried mushrooms in this recipe – I much prefer them to the canned variety – more flavor plus these days they have lots of interesting types of mushrooms available dried. You can buy dried mushrooms at Amazon and they’ll last you ages. Remember that mushrooms are also a great source of umami – that deep, pleasurable flavor category made famous by the Japanese.