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.
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!
- 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.
Did You Make This Recipe?
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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.
If You Liked This Recipe, You Might Like These Healthy Vegan Recipes
Mung Bean Curry
- 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
- handful cilantro chopped
- 2 tablespoons coconut yogurt
- 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.
- If you find that the water is evaporating too quickly, simply add a bit more until the mung beans are cooked.