Mung Bean and Coconut Curry! This healthy vegan curry is packed with Indian flavours, coconut milk, cilantro, and lime. It's incredibly easy and can be made in the Instant Pot or on the stove top (instructions are provided for both!). If you're looking for a delicious moong dal recipe, this is the one! Grab the recipe and let's get started!
Hands up if you have a packet of mung beans kicking around the back of your cupboard that you have no idea what to do with! Fear not, I'm here to help with a Mung Bean Curry that's so good if you and your family don't love it, I'll give you your money back.
Just kidding - there are no refunds on Hey Nutrition Lady.
But seriously, this is both one of the easiest and one of the most delicious recipes in my arsenal. It's hands down one of the most popular recipes on this site, and with good reason. Check the comments; it's amazeballs.
Are mung beans and moong dal the same thing?
Sort of... mung beans refer to the whole, intact bean that's encased in a green husk. This is what's in the picture below. Moong dal refers to mung beans with husk removed and split in half, so moong dal and split mung beans are the same thing. Moong dal will have slightly less dietary fiber, and will cook faster than whole mung beans.
This mung bean curry is a one-pot wonder. No fussing around with extra dishes, minimal cleanup, and not all that much chopping involved. Secondly, it features ingredients you've probably already got on hand: dried mung beans, canned tomatoes, garlic, ginger, and some fresh cilantro.
It's jam-packed with immune boosting foods (have you counted how many cloves of garlic are in that picture? that'd be nine, and yes, they're all going in!), and the mighty mung bean offers up a good dose of plant-based protein and gut-healthy fiber.
All of that is well and good, but folks, this curry is delicious. If mung beans aren't an ingredient you've cooked with before, I encourage you to give them a try. Unlike some other beans, they don't require soaking, so they're great for quick and easy meals.
And as beans go, mung is fairly easy to digest, so if you're someone who tends towards tummy troubles with other beans, I encourage you to give mung beans a go. When coupled with a spicy masala, coconut milk, and a touch of lime, this mung bean curry becomes a versatile meal. Sip it as a soup, or pair with brown rice or some warm naan bread if you're looking for something more substantial.
Tips for making a killer Mung Bean Curry:
- Ummmm, there are NINE cloves of garlic in this curry? Yes ma'am, and I encourage you to use 'em all. I promise you this doesn't come out a garlic bomb of a dish, and you won't reek like garlic after eating it. It just works, and in combination with all of the other spices, the garlic gets mellowed out.
- Can I use moong dal / split mung beans in this recipe? I haven't tested this personally, but I do believe it would work. However, using moong dal would result in a considerably different texture to the final product.
- Keep your ginger in the freezer! It lasts for ages that way so you'll pretty much always have some on hand for a recipe, plus it's waaaaaayyyy easier to grate from frozen.
- Have leftover mung bean curry? Lucky you! This recipe freezes like a dream, and is great for make-ahead meals.
- Want to green it up? Be my guest! Throw in some chopped spinach at the end of cooking and let it wilt down into the curry. Delicious!
- Can I made this recipe in the Instant Pot? Yes friends, you can! It won't save you all that much time but it comes out like a dream and you don't have to babysit the pot while the curry cooks. Instant Pot users please reduce the water to 3 cups!
- What if I don't have an Instant Pot? Then make this delicious vegan curry on the stove top! I've done it that way approximately one million times.
Hey Nutrition Lady, tell me about mung beans!
I'd be glad to! Mung beans are a good source of folate, dietary fiber, protein, phosphorus, iron, copper, magnesium, manganese, potassium and vitamin K. The protein-plus-fiber combination in beans is one of the things that makes them special. Mung or moong beans refer to the full, intact bean, whereas moong dal refers to a mung bean that has been hulled and split in half.
A one cup serving contains around 15g of fiber (over half of the daily recommended intake), and 15g of protein. Much of the fiber is indigestible, which supports digestive health, particularly in the lower part of our digestive tract.
The protein-fiber combination is also key in stabilizing blood sugar levels, as both protein and fiber move through our digestive systems at a moderate pace. Beans are also rich in soluble fiber, which is helpful for lowering blood cholesterol levels and supporting cardiovascular health.
Other Tasty Curries you might enjoy:
Slow Cooker Chickpea Curry
Red Curry Coconut Stir-Fry
Curried Cauliflower Chickpea Wraps
Slow Cooker Red Lentil Dal
Mung Bean and Coconut Curry
Equipment
Ingredients
- 4 tablespoon canola oil or other neutral-flavoured oil
- 1 tablespoon whole cumin seeds
- 9 cloves garlic crushed (about 3 tablespoon crushed garlic)
- 14 oz can crushed tomatoes
- 2 tablespoon freshly grated ginger
- 2 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper
- 4 cups water
- 1 cup mung beans picked over for stones and well rinsed
- 14 oz can coconut milk
- 1-2 medium limes juiced
- ½ cup fresh cilantro chopped
Instructions
STOVE TOP INSTRUCTIONS
- In a large pot (I like to use my Dutch oven) heat the cooking oil over medium-high heat.4 tablespoon canola oil
- Add the cumin seeds and cook for about 1 minute, until they just begin to darken.1 tablespoon whole cumin seeds
- Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.9 cloves garlic
- Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne.14 oz can crushed tomatoes, 2 tablespoon freshly grated ginger, 2 tablespoon ground coriander, 1 teaspoon turmeric, 1 teaspoon sea salt, ½ teaspoon cayenne pepper
- Sauté this mixture for 5 minutes, stirring frequently.
- Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice.4 cups water, 1 cup mung beans
- Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high.14 oz can coconut milk
- Once the curry comes to the boil turn off the heat. Stir in the cilantro and the juice of one lime. Taste and decide whether you'd like to add the second lime as well.½ cup fresh cilantro, 1-2 medium limes
- Serve hot.
INSTANT POT INSTRUCTIONS
- Using the sauté function, heat your Instant Pot on normal heat. Add the cooking oil, and then add the cumin seeds and cook them for approximately one minute, until they sizzle.4 tablespoon canola oil, 1 tablespoon whole cumin seeds
- Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.9 cloves garlic
- Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Sauté this mixture for 5 minutes, stirring frequently.14 oz can crushed tomatoes, 2 tablespoon freshly grated ginger, 2 tablespoon ground coriander, 1 teaspoon turmeric, 1 teaspoon sea salt, ½ teaspoon cayenne pepper
- Add 3 cups of water and the mung beans. Place the lid on your Instant Pot and put on manual pressure cook HIGH setting for 10 minutes. It should take about 15 minutes to come to pressure.1 cup mung beans
- Allow the pressure to release naturally (this should take about 20-30 minutes) and remove the lid once safe.
- Stir in the coconut milk, cilantro, and lime juice. Serve!14 oz can coconut milk, 1-2 medium limes, ½ cup fresh cilantro
Video
Notes
- Nutrition values are an estimate only
- Many people have commented that this recipe contains too much water. I have tested it dozens of times and have never found this to be the case, but every stove is different and every batch of beans is a different age. Remember you can always start with less liquid and add more if needed.
- For Instant Pot reduce the water to 3 cups
- If you are sensitive to spice, please reduce the cayenne pepper to ¼ teaspoon or leave it out altogether.
Nutrition
This post contains affiliate links. As am Amazon affiliate, I earn from qualifying purchases.
Recipe adapted from Vij's At Home.
This recipe was originally published January 22, 2015. Last updated April 20, 2019.
savannah says
This recipe will be made often in my house!! I made a big pot of it and am currently eating it for lunch at work cold over white rice and it still amazing!! I typically am not big on coconut curries (like thai curries) but the amount added here does not overwhelm the dish at all. Only thing I changed was adding chicken broth instead of water (because I had boiled some chicken earlier in the day and had a lot of broth left) and sauteed onions with the garlic since I was low on garlic. Amount of liquid on recipe was perfect. I didn't soak the beans. Thank you so much! I've never cooked mung beans at home before. I bought them thinking they were lentils. But I'm glad I did because I came across your recipe while trying to figure out how to use them. Much better than lentils IMO!!
Liana says
Thank you very much! Even my hubby loved it 🙂
Lawrence Bredenkamp says
This was amazingly tasty
Pat says
This is a splendid recipe. It is so easy to make in the Instant Pot, and it turns out perfectly. It is very, very delicious! Thank you for this recipe!
Bridie Cooksley says
Hi, just curious, why don’t you use onions?
Katie Trant says
No particular reason, but this recipe definitely doesn't need them. It's PACKED with flavour!
Paul says
Making this for the first time and the quantities of water seem way-off.....? This maybe because I soaked the beans, as per the instructions on the packet they were supplied in, although the recipe suggests that maybe they don’t need to be...? If I now add a can of coconut water I’m gonna end up with a very watery mess 🙁 I will try and simmer some water out with the lid off but it’s interesting to see that other people making similar comments.
To soak or not to soak - that’s the deal-breaker I’d say ....?
Katie Trant says
Yeah, I never soak the beans for this recipe. Mung beans do cook very quickly without any pre-soaking. So if they've already been re-hydrated with a pre soak, you'd definitely need to reduce the water in the curry accordingly.
Kate the gnarly says
I only have the split kind, and I kind of read that is have to reduce the time if I used moong dal. I’m gonna be lazy and use the instapot, so can I substitute homemade veggie stock for water (no salt, just earthy tastiness — and I think the batch I have right now might have had some lemongrass scraps in it)? Sweet or unsweetened coconut milk? Also, I know this is vegan, but if I were to add chicken, are there any pointers or warnings you could give? (My roommate isn’t a fan of meatless things, unless I lie and psyche him out hah!)
Katie Trant says
Hi Kate. 1) I've never made this with split mung beans, but I'd imagine you'd need to reduce the time. 2) You can of course use veggie stock, the flavour would be great. 3) Unsweetened coconut milk - this is a savory dish. 4) I haven't eaten or cooked meat in over 25 years, so I'm afraid I can't help you with the chicken question.
Jim says
Mung beans DO NOT COOK VERY QUICKLY...unless you're doing them in a pressure cooker. I'm watching mine, as I type this, just beginning to get soft after an hour of slow boiling.
Katie Trant says
It could depend on how old your beans are... I've made this recipe many times without a pressure cooker, always in more or less the time indicated for stovetop instructions.
Lisa says
If your mung beans aren't soft after 30 minutes they are too old. And beans older than 1 1/2 to 2 years may never get soft. If you just purchased these beans find another store with fresher stock.
Wenstar says
This recipe is delicious, with that in mind may I suggest a few things:
1. If you’re using whole mung beans you must simmer for longer on the stove version. 10-15 min even.
2. I soaked my beans but this recipe calls for unsoaked, if you use soaked I would use less water.
3. I added a bit of onion and 1/2 tsp yellow curry powder.
Other then these minor changes this recipe is so delicious, thank you, my 8 and 5 yo also gobble this up!! Winner!!
Kate says
The issue is one of chemistry: the acidity of the tomatoes inhibits the cooking process and makes the beans tough. The solution is to wait to add the tomatoes until after the beans have reached the desired consistency.
I've made this several times and agree that it is delicious, but too watery. I presoak the beans for digestibility and reduce the added water from 4 cups to 1. (If you're not presoaking the beans, maybe reduce it to 2 cups?) I also don't add the tomatoes until the beans are fully cooked. As modified, it's absolutely delicious.
Beth says
The recipe calls for coconut milk, not coconut water. Very different things.
karen says
this is a totally yummy and wonderful recipe EXCEPT i found the ratio of beans to water to be way off. i used 2 cups of beans to 4 cups of water and the proportion was really good. i make beans very often so this just did not seem correct. i also only used 1/2 teaspoon of cayenne and found it to be quite spicy. there is wonderful depth of flavor in this recipe and i will surely make it again.
Alix says
This was sooo delicious. My husband became pescatarian over a year ago and I had to find new meat free recipes. This one is definitely a keeper. The only difference is that I soaked the dried mung beans overnight.
nancy says
No, maybe it was from a different source. I tried looking for it. I remember it was from the muffin myth, so when I searched it up as that it took me to yours. I don't know if you own that website as well. I will check out the chickpea curry.
Thanks so much for sharing and many blessings being sent your way. 😀
Katie Trant says
Yep, this website used to be called the muffin myth. I changed names about 1.5 years ago, so you're in the same place 🙂
Sara says
I made this following the IP directions and it was delicious! Only minor complaint is that there was a lot of excess liquid -- I put it back on saute for about 5 minutes after it finished releasing to boil off a bit of the excess but it was still quite loose. This may be because I was using sprouted mung beans and I don't think they need as much water. Next time I will reduce the water to 2.5 cups and see how that goes.
Flavors were spot-on though and nobody else really minded that it wasn't thicker 🙂
Katie Trant says
Hey Sara, it might have had to do with the sprouted mung beans - I've never tried using those, so can't say for sure. As you can see in the process shots in this post my curry turns out quite thick before the coconut milk is added.
Nancy L. says
Question:
I remember this recipe having carrots, potatoes and kale. Do you still have the recipe that includes those three ingredients? I'm trying to make it again, but I noticed that the recipe was updated and no where can I find the original recipe.
If you have it, would you please post it?
Thanks & Blessings!
Katie Trant says
Nancy, are you thinking of the Slow Cooker Chickpea Curry? https://www.heynutritionlady.com/slow-cooker-chickpea-curry/ The mung bean curry has never had carrots, potatoes, or kale in it, although it's possible someone has commented about including those ingredients. I updated the photos and process, but the recipe is the same as it's always been.
Kelly Smith says
I made this for myself. Freaking amazing.!! I followed the recipe as best I could. I didn’t have whole cumin and I used frozen ginger cubes. But it was absolutely delicious. I think next time I will not add the lime. I kinda liked it better before I added it. I couldn’t stop testing it.. So good!! Now I’ve got about four meals for myself and don’t have to worry about it! I’m vegan and get bored of my usual salad and recipes. So happy to have something I enjoy with flavor!! THANK YOU!!
Steph says
Is it okay to use ground cumin as that’s all I have.
Katie Trant says
I've never made this recipe with ground cumin, but you could certainly try. I recommend halving the amount if you're using ground cumin instead of whole.
Emily says
I was doing a cupboard clear out and found a packet of mung beans that had been sitting in there for several years. I checked this recipe and yup I had everything else in my cupboard too so I made this yesterday and it was a big hit with everyone, including my almost 1 year old. After reading some of the other comments on how spicy it can be I used only 1/4 teaspoon of cayenne and that was perfect for us.
Laura says
Absolutely delicious! I doubled the recipe and have made it twice since discovering it a few months ago this is definitely in regular rotation and is easy to make. Thank you!!
Tatyanna says
Wow! Thank you for the delightful surprise! I decided I wanted to try dal with mung instead of red lentil for a change, and accidentally soaked way too much--I let them sprout longer than I intended, maybe an inch (!!!) then cooked with turmeric and ginger just to stop the sprouting process while finding a recipe LOL. I blended them with some tomatoes from the garden, both to hide the 'tails' (sprouts) and disguise the tomatoes from my son and I who like the flavor but not the texture. THEN I found your recipe! You were right, we did have all the ingredients on hand, and though I had to guess at quantities because I'd made so much (like 2 gallons? thanks for the tip on freezing!), and sub a thing or two, this is absolutely divine. I'm used to a sweeter dal, bc I usually add sweet potatoes to the red lentil one I make, and the sourness is such a fun change. It's a winner!!
Natalie Lanoville says
I'm making this for about the sixth time. It is my favourite mung bean recipe. I add a bit of onion and use bottled lime juice, other than that I make it exactly as described. Every time I make it, I post about it on Twitter!
Daphnie says
Can I use curry powder instead of the other using the 3 other ingredients for substitute?
Katie Trant says
Hey Daphnie - curry powder would have a completely different flavour, so I have no idea how the end result would taste.
Courtney says
Can you make this recipe with anything other than mung beans?
Katie Trant says
As this is a mung bean curry I've never tested it with anything else, but I'm sure you could try it with small green lentils (the firm ones) or something similar. However, cooking times would vary, and I as I haven't tested it I can't advise on what they might be.
Wils says
Loved this recipe! I often find it hard to get good depth of flavour in curries but I was really impressed, and if you’re using pre-minced garlic it’s super easy with virtually no chopping involved. Will definitely make again.
Michelle Ramirez says
This is amazing. I made it in the pampered chef quick cooker and cooked it for 25 mins because with the high altitude where I live, beans take a little more time and I wanted to make sure it was done. It came out perfectly. It’s great as is, but I chopped some cubes of pepperoni and sprinkled them on top as I served it. Over the top! I like spicy, but when I do it again I might half the cayenne.
Anne Jentz says
Do you soak your mung beans prior to using in this recipe??
Katie Trant says
Nope! No soaking required!
Ines says
I just made it because I was craving some comfort food and it was super delicious! I'll definitely make it on the regular because it's so easy to make and I usually have all the ingredients in the pantry. Not to mention it's super healthy too. Thank you so much for the recipe! You made youself new fan here. 🙂
Jeri says
I am getting ready to make this for the third time. Not a frequent flyer in my kitchen, but a definite go-to when I am looking for a bean recipe. And when I can find mung beans. I am considering giving a try at it with just-sprouted mung beans, just for a change of texture. Also gave this recipe link to a coworker who - along with her husband - loved it but she (not her husband) felt it was a touch too hot for her taste and cut back on the spices a bit on subsequent batches.
Jo says
Bought Mung beans in an ‘I’m in a very cool Asian supermarket and don’t know what these are for but let’s give it a go’ moment. They then lingered in my cupboard whilst I wondered what exactly I should be doing with them. Made your recipe and I have to say it is truly excellent. Absolutely loved it! Great flavours and so quick and simple to make. Now looking at the dried bean curd that I bought at the same time....
Laetitia says
What a devine recipe !!
It was quite runny , so I served it in a bowl on fragrant rice . And added some of my homemade chilli jam.
This is is going to become a regular for sure !
Ash says
Hi ! I tried this recipe out tonight for me & my partner after discovering it only a couple of days ago (while looking at another recipe that happened to use split mung beans’).
Until now I did not know that mung beans existed! What caught my eye first was the recipe title (I love anything with coconut!) and then your picture of the dish sold me. I followed your recipe carefully and the only problem I had was with how spicy it was (must be the cayenne pepper), which no one else has mentioned (but my tolerance to spicy food is quite low!) my partner loves things spicy so I put some aside for him then to the rest of the pot I added another can of coconut cream to mellow it out. It was delicious!! Now there is heaps to freeze for future quick meals hooray! Thanks for this lovely recipe and for introducing me to the mung bean -I will make this again. 🙂
Nicole Nelson says
This is ???? my husband’s favorite meal. He requests it at least once a week (now he says it like he’s kidding, but he’s not)! Its sooo flavorful and easy to prepare. I sometimes add a tsp. Of Curry powder for a little extra oomph, but that’s the only modification I’ve made, which is saying something bc I typically like to mash up the best of multiple recipes. This recipe is EXCELLENT exactly as it stands!!
Katie Trant says
I'm so happy to hear that, Nicole! Glad that you enjoy this curry as much as I do!
Inge says
Thank you so much, this is my new family favorite!! I followed the recipe for instant pot exactly, it was delicious and I’m so happy to have a new healthy and easy recipe for my busy week nights.
Jeri says
Made this as described in the Instant Pot. Love curries and was looking for something to make using my stash of mung beans. Amazing. Yes, use all the garlic. Gave the recipe to a coworker whose husband is very health conscious and they both loved it so much, they made two batches, back to back. Which for two people is a LOT of mung bean curry. My coworker - who loves garlic - was shocked at the amount of garlic and actually cut back a bit on the garlic on the second batch, because she thought it contributed too much heat. Honestly, it doesn't have a garlicky taste. Just amazing flavor all around. And sooooo healthy! especially for those of us seeking vegetable based protein sources and increased fiber. Great recipe!
Tosin says
hi Katie,
Thanks so much for the recipe - I've not tried it yet, but it looks like something I will greatly enjoy.
I know you mentioned the instant pot, but is it possi le to cook this in a slow cooker? if so, how long would I leave it in for?
Many thanks,
Tosin
Katie Trant says
Hey Tosin, I haven't tried making this recipe in a slow cooker. I'm quite sure it would work out, but as I haven't tested it I can't say for certain how long it should cook for. If you do test it, please let us know how it works out1
Tosin says
Thanks for getting back - I'll be sure to let you know if I work it out right!
Pam says
Made this yesterday and it was so wonderful ! I did use a whole package of mung beans that were actually 2 cups I soaked them prior… And they cooked up nice My consistency was probably more like a stew than soup I used 4 cups of chicken stock instead of water. It is the first time I used mung beans… They have an interesting almost meaty texture. I was not missing the meat in this dish at all !! My kids loved it !
Tim says
Big hit with friends and family! Though I need to remember to half the cumin for my heat sensitive wife. Have made several large batches of this since discovering this recipe in the fall. It’s hard to find recipes for Muung beans! Heck in my 50 years I’d never heard of them until I saw them at Costco in fall of 201&. Bummed to learn though that they are hard to find. And that Costco is under the impression that dry beans are seasonal for cooking chili in the fall. ????. Geez I make chili September through March maybe April. And beans aren’t just for chili!!
They are
A staple for vegetarians and vegans. Does anyone know if muung beans have a limited growing season and are difficult to find year round? This was a 7lb bag at Costco for like 9 bucks!! Didn’t realized how lucky/spoiled I was until the bag ran out and still no leads on how to get more at a reasonable price.
Gail says
Finally made this, Katie. The flavour is delicious. Bit too hot for my palate, even though I love spicy. I will reduce the cayenne by half next time, but everything else is great. I served it with leftover https://www.heynutritionlady.com/wild-rice-bowls-with-sweet-potato-and-spicy-tofu which I LOVE, and it was the best dinner!
Thank you!
Gail
Brandi says
Will this freeze well?
Katie Trant says
It sure will! In fact, I ate some out of the freezer just last night.
Lani says
I had came across your recipe on Pinterest when I was searching for recipes with dried beans. I didn't have mung beans but a quick online search said you could sub flageolet beans which I had and so I did.
I made it in the Instant pot and ended up cooking under pressure for a total of 25 minutes and it is SOOOOOOO good.
We don't consume oil so I dry toasted the cumin and sauted the garlic with a bit of water. I used 3 1/2 cups water and a cup of beans and it was still very liquid. Next time I will cook the whole pound of beans and you can be sure there will be a next time. And probably again with mung beans just so I can compare 😉 Also, the coconut milk I used was so rich that I quickly sauted another can of crushed tomato and added it in to cut the coconut a bit.
Loved the lime - brightened the whole dish perfectly.
Served over brown rice - perfection! Thanks
martha says
This was great! I have a bag of mung beans from Costco. This is my first time cooking with them! Love it.
Thanks!
Katie Trant says
Yay! Glad to hear you enjoyed this recipe.
ash says
I'm joining the mung bean party late! And from far, far away. Scotland, United Kingdom to be precise. Sister was about to throw out mung beans.... I hate waste and as a (nearly) vegan I'm always looking for inspiration. Just made this as I had everything bar fresh coriander. I'm on my second bowl and it is tasteeee!! Thought it was a bit soupy looking but actually scooping it out of a bowl with a spoon is ace- if it lasts until the rice gets cooked or I bake some flatbread, I reckon they'll soak up the liquid wonderfully. Thanks NL!
Tudor says
i think the lime ruins this recipe. added just 1 lime at the end and it's too sour for my taste.
in my book curry should have no sour taste in it.
Katie Trant says
I end up adding a squeeze of lime (or something acidic) to practically every curry I make. To each their own ????????♀️
Mitch King says
Just bought my first pack of mung beans. I soaked a large bowl over 2 nights - they have sprouted big time - is it ok to use these - they taste great
Katie Trant says
Hey Mitch! I haven't made this recipe with sprouted mung beans before, but I believe if you scroll through the comments you will find that a few people have done this with good results. Good luck, and let me know how it turns out!
chris says
Lover of mung beans and needed a new recipe so thought I'd try this.
My major concern with this dish was the 14g of sat-fat (coconut milk).
Cooked mung beans separately until softened. No water added to the 'mix'. Half teaspoon of cayenne more than enough. 160ml coconut milk. Cooked to a stewey substance and served on bed of brown basmati.
Winner winner mung bean dinner 🙂
Some great tips from your read
Katie Trant says
Sounds great! The saturated fat in coconut milk shouldn't be a concern, particularly when paired with that much dietary fiber. Glad you enjoyed the dish!
Janet says
I suggest people with delicate digestive systems should soak all beans.
I love this recipe by the way!!
Louise says
Katie, I finally found mung beans at a natural foods store, but the package label (they are bulk, in one-pound bags) says to soak them for 4-8 hours, then boil/simmer for 45-60 minutes. I read all of the comments and some say to soak, some not, and you assure us that soaking is not needed. My question is: do you think this recipe would work in a slow cooker (crockpot)?? And if so, would you recommend soaking the mung beans in that instance? I have all the ingredients and can't wait to make it!
Katie Trant says
Hi Louise, I've made this recipe a zillion times (actual number!) and have never soaked the mung beans. In fact, I've never soaked them in anything I've used mung beans for (other than sprouting). Unfortunately I haven't tried this recipe in a slow cooker. I see no reason why it wouldn't work, but don't have the specific instructions to help you out. I'd probably leave the liquid quantities as is and add extra liquid towards the end of cooking if needed. Good luck, and if you do try this in the slow cooker please let us know!
Louise says
Hi Katie! I wanted to update my comment to reflect a 5-star rating, it's incredibly delicious! Also, to let you know that I did try it the second time using my slow-cooker. I didn't alter any of the amounts but it did end up being very well-cooked (thick, with no definition to the mung beans). And while it was just as delicious, I have made it again two more times since, using the regular stove-top method and you are right--it does come together quickly enough even to make after work. Thank you for so many great recipes!!!
Katie Trant says
Hey Louise! Wow, 4 times in a row! Thanks for updating with the slowcooker outcome. I'm sure it was still tasty, but I do prefer a bit of texture with my mung beans. Luckily they're fast to cook!
EMILY STEEN says
This was my first Hey, Nutrition Lady recipe and i loved it! We had nothing in our fridge after coming home from a cold camping weekend and this hit. the. spot! Oddly, the only fresh ingredients i had in my house were cilantro, lime and garlic. It was meant to be. I can't wait to try some of your other recipes!
Katie Trant says
Yay! Welcome to HNL! So glad you enjoyed this mung bean curry and that it helped warm you up after a cold weekend of camping. I hope you find lots of other stuff you like here too 🙂
Janet says
I just made this, it is a winner!! I used the InstantPot method. I pre-soaked my beans to help with my tender digestion. I used about 2.5 cups of water, perhaps a splash more, and it came out fantastic!! I forgot to get cilantro. I know it would be even better with cilantro. It might be a little on the spicy warm side for my son, so I can go a little easier on the pepper. This is a great dish!
Katie Trant says
Yay, I'm glad you enjoyed it. I'm a cilantro lover, so I definitely think it's better with the cilantro in there. Be sure to add it in next time!
Sean says
Thank you for the great recipe! The only things I did differently was sauté the ginger spice mixture with the cumin seeds and then sauté the garlic very briefly before adding the tomatoes. I had an old bag of opened dried sprouted mung beans I needed to use up. Tried them once, and didn't care for them. Not a fan of the texture. But this recipe made them divine! Kudos!
Katie Trant says
Glad we were able to find something to do with your bag of mung beans, and that you enjoyed this recipe as much as we do 🙂
janet says
Anyone adapt this recipe for the Instant Pot?
Katie Trant says
Yes! I just got an instant pot and tried it out, thanks to a tip from a reader. Reduce the liquid to 3 cups, use manual high pressure cook for 10 minutes and natural release. Once you've taken the lid off, stir in the coconut milk, cilantro, and lime juice. It's perfect! I'll be updating the full post with IP instructions soon!
Janet says
Thank you!
Janet says
I soaked the beans, I am thinking I might need a little less liquid?
Katie Trant says
I don't normally soak the beans so I can't say for sure, but I'd probably reduce it a bit.
Katie says
Thank you so much for posting this recipe! Such a delicious curry. Never had a clue what to do with mung beans before but will certainly be buying lots in the future. Only worry it eating too much of it in one sitting as it's yum!
Stacy castleberry says
Can this recipe be adapted for the instant pot?
Katie Trant says
Hey Stacy! Funny you should ask... I just bought an Instant Pot (it's supposed to arrive in a few days!) and I was just saying that this recipe is on my list of posts I need to test in it. So while I'm sure it *can* be adapted for the IP, I have yet to try and and can't say exactly what to do just yet. Stay tuned for updates - and if you try it out in the meantime, please let us know!
Stacy castleberry says
Made it....its fantastic. I followed the recipe exactly, sauteed everything first, the once I added the liquids, I high pressure cooked for 10 mins and let it naturally release. Then added coconut milk and cilantro. Was a bit runny for a bit, but it thickened up with the lid and power off. Love it!
Katie Trant says
Awesome, thanks for the update, Stacy! I was thinking it might need a little less liquid than the stovetop method, but otherwise should be good to go.
Stacy castleberry says
Yeah, next time I'm gonna cut the water to 3 cups and see how it goes.
Kimberly Adkison says
Love this Katie! My first use of mung beans and I'm hooked. So flavorful and satisfying, and simple. Perfect 🙂
Mike says
I made this last evening and wow is it ever good! Yum~! Love the citrusy tang I actually probably went overboard on the lime juice but once I got to squeezing I couldn't stop. It is fantastic recipe so simple too! Thanks!
Katie Trant says
Yay! So glad you enjoyed this recipe, Mike.
ron smith says
i really cannot say to much, put simply THIS is a winner tasty, awesome fro winter, my kids loved it. nuf said
Katie Trant says
Thank you so much! I made a batch myself over the weekend and was reminded of how awesome this dish is!