This mung bean curry is creamy and cozy. Flavored with coconut milk and gently spiced with warm curry spices, it's a bowl full of nourishment. Perfect for a chilly night.
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If you've tried my aubergine and chickpea curry, dal tadka or my aloo vindaloo curry recipes, you'll know I'm a big fan of Indian food. And, mung bean curry is no exception. Why will you love this recipe? It's healthy,healthy, healthy - and, it's tasty!
What's So Great About Mung Beans?
If you don't have a bag of mung beans in your pantry, go get some now! There's so much to love about this humble bean. Here's a few reasons they'll soon become your new favorite legume:
- They're a great source of protein and fiber.
- They have anti inflammatory properties.
- They're packed full of minerals like magnesium and iron.
- They're rich in antioxidants.
- Mung beans can be used in more than just curry recipes - they're great in stews, salads and soups.
- The carbs in mung beans are less likely to cause the stomach distress that other legumes do.
- They don't require soaking.
What's not to love? Let's make mung bean curry!
Instructions
- Wash the mung beans, and remove any stones. There's no need to soak them (hooray!)
- Add six cups of water and a pinch of baking soda. Baking soda will help the beans cook a bit faster. Bring the water to a boil, reduce the heat and simmer for 30-40 minutes. The beans should be soft, but not so soft that they're falling apart. Drain them and set them aside
- While the beans are cooking, lets make your masala. Heat your coconut oil in a large pot. Saute the onions for 3-4 minutes.
- Add your cumin, coriander, chili pepper flakes (optional), turmeric, salt and pepper and saute for one more minute.
- Now add your minced garlic and grated ginger and saute for 1 more minute. Be careful not to burn your garlic.
- Tip in the chopped tomatoes and coconut milk and bring the mixture to a boil. Reduce the heat and simmer your masala for 10 minutes.
- Finally, add your mung beans to the masala and simmer for 8-10 minutes. Squeeze in the lemon juice, adjust the seasoning and garnish with chopped coriander and a drizzle of coconut yogurt.
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Frequently Asked Questions
I think it's great with a bowl of rice. Serve it topped with cilantro, a side of lemon (or limes) and some coconut yogurt. You could also serve it with a flat bread such as naan.
Stored in an airtight container, it should stay fresh in the fridge for 4-5 days.
You sure can! Divide it into individual portions in airtight containers. They will stay fresh in the freezer for up to six months.
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Recipe
Mung Bean Curry
Ingredients
- 2 cups dried mung beans
- 1 pinch baking soda
- 2 tablespoons coconut oil
- 2 large yellow onions
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 2 teaspoons turmeric
- 1 teaspoon chili flakes *optional
- 5 cloves garlic minced
- 1 tablespoon ginger finely chopped
- handful fresh coriander
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 can chopped tomatoes
- 1 can coconut milk
- 1 tablespoon lemon juice
Optional Garnishes
- handful cilantro chopped
- 2 tablespoons coconut yogurt
Instructions
- Wash the mung beans and remove any stones (no need to soak). Transfer them to a medium size saucepan. Add 6 cups of water and a pinch of baking powder. Bring to a hard boil. Reduce the heat and simmer until the beans are tender, about 30 minutes. *see note 1
- While the mung beans are cooking, heat the coconut oil in a large pot. Saute the onions for 3-4 minutes. Add, the cumin, coriander, turmeric, chili flakes,salt and pepper. Saute for a further minute.
- Add the garlic and ginger and saute for one minute more. Tip in the tomatoes and coconut milk and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
- Stir in the lemon juice and garnish with chopped coriander and coconut yogurt.
Notes
- If you find that the water is evaporating too quickly, simply add a bit more until the mung beans are cooked.
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