Mung Bean & Tofu Curry

Katara says I can't eat Air Nation desserts for every meal, so I've been learning how to make this Mung Bean & Tofu Curry by examining old scrolls I discovered in the Southern Air Temple. After such a long war and with so many in shambles, many of these recipes are nearly illegible. With everyone gone, I can't ask for help, so this pressure of legacy rests on me. This version is the closest I've been able to get to the curries I remember. I hope it does my past airbenders justice. ~ Aang

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Step 1

Heat oil in a large rondeau (a wide, shallow pan with straight sides and two handles that's often used for braising, searing, and stewing. It's a cross between a stockpot and a skillet) over medium heat until slick and shiny.

Step 2

Add onion and sauté 2 to 3 minutes until fragrant.

Step 3

Add garlic, ginger, and chilies, and sauté 2 to 3 minutes until ginger has softened.

Step 4

Add red & green bell peppers, and sauté 1 minute.

Step 5

Add tofu and mung beans with soy sauce, and sauté 3 to 4 minutes.

Step 6

Add tomatoes and sauté 1 to 2 minutes, or until tomato liquid has been mostly absorbed.

Step 7

Whisk together vegetable stock and cornstarch until smooth.

Step 8

Pour mixture into pot and bring to a light boil to activate the starch. The whole gravy should have now thickened considerably.

Step 9

Mix all ingredients thoroughly to combine, then remove from heat.

Step 10

Garnish with cilantro.