Ingredients - Serves 4

½lb Mung Beans
1 Onion
4 sticks celery
¼ block creamed coconut
1½ pints water or stock
Good handful of freshly chopped parsley or coriander leaves
Salt &pepper

Method

• Chop the onion and fry until softened.
• Chop the celery and add to the onion, season and fry for a further 5 minutes.
• Add the creamed coconut to the liquid and stir until fairly smooth.
• Wash the mung beans, then add to the onion along with the coconut liquid and bring to the boil.
• Reduce the heat and simmer for an hour.
• Liquidize, reseason and add the parsley or coriander.
• Reheat and serve.

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