Mung Bean Curry

Move over lentils, mung beans are here. Seriously, this is the best curry recipe EVER. Mung beans are healthy, healthy, healthy - and this curry is packed with flavor!

5 from 3 votes

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Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course dinner

Cuisine Indian

Servings servings

Calories 450 kcal

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.

Nutrition

Calories: 450kcalCarbohydrates: 54gProtein: 19gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 560mgPotassium: 1254mgFiber: 13gSugar: 8gVitamin A: 272IUVitamin C: 16mgCalcium: 162mgIron: 9mg