Place the mung beans in a saucepan and add 1 cup water and bring to the boil.
Simmer for 12-15 minutes until the mung beans are tender. Drain.
Toss the broccoli in the peanut oil, KNORR Chakalaka Soup and turmeric powder.
Heat a frying pan to high heat and add the broccoli. Stir-fry for 1-2 minutes until just browned.
Add the mung beans and coconut milk and stir well. Bring to a simmer for 5 minutes or until the broccoli is cooked.
Serve garnished with fresh coriander and steamed rice on the side.
Note: The mung beans may sprout overnight - they are still perfectly good to use, in fact they are more easily digested this way and absorb flavour better due to the husk being cracked open.