Indian Inspired Mung Bean And Coconut Curry
I first discovered the magic of mung beans during an Ayurvedic retreat in Kerala (India), where I learned about their amazing digestive benefits. Inspired by that experience, I’ve crafted this nourishing dish that’s packed with flavour and goodness. Just imagine the rich aroma of coconut milk blending with fragrant spices like turmeric, cumin, and coriander, all mingling perfectly with tender mung beans and fresh tomatoes.
Ingredients (Serves 4)
250g mung beans, ideally soaked and drained (I used unsoaked mung beans and it works too)
400ml coconut milk (full fat)
2 fresh tomatoes, chopped
2 tablespoons coconut oil
1 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon ground coriander seeds
1 tablespoon freshly grated ginger
Optional: 1/2 teaspoon garam masala
Fresh coriander, chopped, for garnish
1 lime, juiced or cut into wedges
Salt to taste
INSTRUCTIONS
1. Heat Coconut Oil & Spices: In a large pot, heat the coconut oil over medium heat. Add the turmeric, cumin seeds, brown mustard seeds, ground coriander seeds, freshly grated ginger, and garam masala if using. Allow the spices to toast in the oil for 2-3 minutes to release their flavours.
2. Add Tomatoes: Add the chopped fresh tomatoes to the pot. Cook, stirring occasionally, for about 5 minutes or until the tomatoes have melted down and formed a thick sauce.
3. Cook the Mung Beans: Add the soaked and drained mung beans to the pot. Pour in enough water to cover the beans. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-30 minutes or until the mung beans are tender, stirring occasionally and adding more water if needed.
4. Add Coconut Milk: Once the mung beans are cooked, pour in the coconut milk. Stir well to combine. Simmer for an additional 3-5 minutes to allow the flavours to meld together and the curry to thicken slightly. Add salt to taste.
5. Finish with Coriander and Lime Juice: Just before serving, stir in chopped fresh coriander and lime juice to brighten the flavours of the curry. Adjust salt to taste if necessary.
Ladle the Mung Bean Coconut Curry into bowls and serve hot, accompanied by your choice of brown rice, jasmine rice, quinoa, or even oats.
Enjoy the exotic flavours and wholesome ingredients of this Mung Bean Coconut Curry, a truly satisfying meal for any occasion.
