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.
Pavel Bakunovich says
This is probably my first curry I ever cooked and it turned freaking amazing!
Many thanks for the recipe!
Allison says
This was delicious! I cooked it on the stove top and I agree with prior comments, it needs to be cooked longer and could use less water. I also cut the cayenne pepper in half just in case. I would do 3/4 next time. I added some frozen spinach because I didn’t have fresh and it was wonderful. Served it over cauliflower rice for dinner. Thank you for sharing this recipe!
Zhanna says
It was amazing. My first curry and it was good. Thank you!
Kim says
Was ok i suppose, after reading the reviews I added a whole cup of water less, it was still very watery though and I would consider reducing it still. The main taste that came through was the kayenne other than that it was pretty bland sadly.
Joan Yoon says
I used the both methods on the stove and with the instant pot. The dish came out very delicious! I brought the dish to an event, and brought coconut milk on the side. My friends loved the dish as well adding spoonfuls of the coconut milk, but I prefer the dish without which is contradictory to the title of the recipe. Regardless the dish went well over brown rice and sautéed vegetables. Thanks for posting this recipe. I use it often!
Annie says
Nice recipe. I first fried onion before adding the cumin, used less Cayenne pepper and added 1 large Sweet potato, chopped into cubes. I alsi cooked mine out for longer so that it had a thicker texture. It would have been too soup like for me after 30 mins. Delicious!
Val says
Really tasty! Added slightly less water and cooked for more time on the stove to get the consistency I wanted. Just wondering how long this would last in the fridge please?
Warren says
Eating fresh is best - 24hrs later will be fine - 48hrs after if need be. Any longer than that tends to leave me feeling more lethargic after I've eaten. That's been my personal experience anyway. I hope it helps.
Dina says
I bought mung beans in an attempt to raise my iron levels and made a search and your recipe popped up. This was absolutely lovely. Everyone loved it. Thank you for a great and easy recipe!
jason says
Really nice flavor! I think ground coriander would be best, it's a little weird with crunchy seeds. I added a bit of carolina reaper for some extra kick.
Katie Trant says
Jason, the recipe calls for ground coriander.
andrea hoare says
Having bought a selection of beans and lentils last January, and although been a comfort during the initial pandemic shopping mayhem they have just sat there. Today I thought enough was enough, they may look stylish in the pretty jars. I picked these beans, and did a quick Google search and here I am. So glad this will now be a staple. We are not veggies, but aspire to eat less meat. I added half a hand full of curry leafs, extra coriander, and a couple of dried kashmir chillies, and some rehydrated foraged mushrooms. I went with the spinich option. It was bloody lovely. Done in the instant pot. And boooooonus kid friendly, which is going some in our house.
Dayna says
I love the recipe I did make some changes. I w made it about 5 times now and I add yellow curry powder and it truly makes this dish come alive. Also I add green English peas just before I add the coconut milk. Fresh English peas are great because they don’t turn to mush. I did find the cooking time is a little off and it always takes much longer than 30 min to cook the Mung beans. I’m making it again tonight and I pre-soaked them prior so we shall see how this goes. I hope it’s still as flavorful as I’m assuming the water soaked mung might not absorb the flavor as much but We shall see.
Deb says
This was fantastic! I was planning to freeze some, but this has been our lunch/dinner every day since I made it. I did make it in an Instant Pot though, I think it was about 10 minutes on high, then natural release for about 15 minutes.
Maclean Nash says
I am going to preface this review with saying: everything I have ever made of Katie's has been great. I will also say that because of all the incredible reviews of this recipe, perhaps I did something wrong. Having said that, I followed the recipe to a tee for its stovetop instructions exactly as calls for and I am a pretty intuitive in the kitchen.
So! My take on this recipe. I would not call this a curry. Even though it has 9 cloves of garlic and tons of spices, it was surprisingly and disappointingly unflavoruful and VERY soupy. Midway through eating this, my partner and I said it was more like tomato soup with bits in it than anything.
Second: perhaps it was me, but the mung bean cook time, for me, was over an hour. Which is fine, I was in no rush, but its interesting because having it on the hob for over an hour, one would think that the flavours would be even more developed but that wasnt the case and the only flavour that was coming though was the acidity of the canned tomatoes.
Katie, does your photo have a filter or is your photo altered in some way? I was waiting for my "curry" to get to the colour of yours and that did not happen. Mine was bright red which I isn't surprising given the tomato base but it was orangey/daal like, like your photos portray.
I would NOT serve this without rice or naan or without roasting greens so it is not necessarily a one pot or super quick meal.
Like I said, I have made MANY things of Katie's and they're always a success and delicious so I was genuinely shocked and disappointed that this one was such a miss. Where did I go wrong? I was so excited to finally make this so I am all for pointers. Especially as I have a lot of leftovers - what can I do to salvage the remainders?
Katie Trant says
Hey Maclean, the photos are edited to brighten them, but there is no filter or adjustment of the colour. I'm wondering if since I made it in the instant pot the beans soften more and contribute to a thicker, more curry like texture. Certainly in my pre IP days when I made this on the stove top I at times would find it a bit soupy and would have to cook it down for quite a while - but not every time. It seems like every batch of mung beans has its own cooking time depending on freshness, etc. I'm most bummed that the flavour didn't work out for you. I'm wondering if less water or a longer cook time with the lid off would have thickened the curry and intensified the flavours? It's so hard to know without having actually been there with you.
Maclean Nash says
I understand! I also have never cooked with mung beans before so perhaps I was anticipating something different!
Our leftovers have been used in creative ways so I wont be deterred to try the recipe again, perhaps with less liquid.
Thanks for the reply!
Joanna Crowell says
I read the comments before making this, and made very slight adjustments based on what you said here Maclean. I added a little extra turmeric and cumin to get more of the yellow curry color seen in Katie’s photo, as well as to make sure the curry flavor shined through. I also added half of a large shallot I had on hand to boost flavor. No idea if I needed to do any of those things, as I had not tried it otherwise. I did use the Instantpot, following Katie’s timing to the minute. I have to say it is absolutely delicious! The texture of the mung beans is perfection. I love everything about this dish. I would eat it alone, or with rice and veggies etc. so happy to have find the recipe! My 16-year-old loved it too! Thank you for posting!
Ki says
This was so great!!
gg says
As soon as I read through the recipe and scanned through some comments I was hooked. Just one problem.... no mung beans.... so I subbed garbanzos as I had everything else on hand and pretty much stuck to the recipe. I was not disappointed! It is super delicious and I will repeat as soon as my 10 lbs. of mung beans are delivered. Thanks for a winner!
Kimberlee Klein says
Wonderful recipe! I calculated the cost of the oil usage and found it counted for about 900 calories so I switched it to cooking w water and that brought each portion down to less then 250 calories.
I also didn’t try w coconut milk. So that saves calories as well. I appreciate the clear directions! I have been using this recipe with different types of beans and it works with all of them so far! I have been using this as a breakfast in the morning and I can go about 14 hours without getting hungry or any cravings of sugar! It’s amazing really! So filling and it doesn’t take many bites to get there! I highly recommend this recipe if someone is trying to lose weight by controlling their cravings or desire to eat regularly. Or get caught by snacks here and there.
PGC says
Wow!!! I can’t get enough of this soup. dElicious!
Celia Laval says
amazing recipe... easy, healthy, delicious... I even found it a bit addictive. I had no cilantro, and used lemon, but still good. thanks!
Brooke says
When I read this recipe called for 9 cloves of garlic I was hooked. I promptly went to the Indian grocery, bought yellow mung beans and made it when I got home. It was easy to make and delicious. It pairs well with rice or salad, and froze very well. It was filling and comforting. I've made this a few times and an ready to change it up by adding harissa or berber spice, and different veggies. I am combing your website for the next best meal!!
Frances says
This was my first at having mung beans. It inspired me to try something new. I had bought sprouted mung beans to cook before I carefully read about the difference so mine may have been a bit different but was in the spirit of the dish. We liked it very much and will have again. I like to add even more veggies to mine-and had some roasted cauliflower-steamed green beans, roasted delicata.
Duncan Williamson says
I love Dal type dishes and this is definitely a winner. I didn't have all of the ingredients but that did not matter.
Jamie says
Delicious and easy to make. I cooked in a regular saucepan with 4 cups of water as directed above. I prefer the sauce thicker so I added a little flour towards the end to thicken it up a bit. Was too spicy but everyone has different levels of spice tolerance so next time I'll probably cut the amount of ginger and pepper in half and see how that goes. Still five stars though.
Half Arsed Vegan says
Like for a lot of people, during Covid my grocery store is missing lots of usual ingredients, and promoting others in their place. My local store has very few varieties of dried beans, just LOTS of mung beans. So if figured "why not?" got some, and Google landed me here. Thank you Google!!! This dish has everything, it's very nutritious, relatively easy to prepare compared to how complex the flavors are, freezes well, and most of all it tastes amazing!
This is getting entered into my permanent recipe collection!
Linda says
Wow! Have been seeing this recipe for the past few months consistently on the top of the list, so finally gave it a try tonight. So very delicious! I made in instapot-mini and only change I made was to reduce time to 8 minutes. Worked perfectly. This will definitely be on my regular rotation this fall & winter.
Katie Trant says
Yay! So glad you finally tried it 🙂
Mike says
Great recipe a top one for me, minus coconut milk, thanks!!
For the 392kcal is that for one server or the entire dish? Also, does the calories include the coconut milk?
Thanks for the great recipes!!
Katie Trant says
It is per serving, and yes, includes all ingredients. I will say that I find these nutrition calculators to be wildly inaccurate at times, so take the numbers with a grain of salt.
Mike day says
Thanks for the recipe, very nice. I modified it a little - used 2 cups of water not 4, coriander seeds, and about 1/3 tin of coconut milk (simmering it for 10 minutes at the end after adding). Wanted to keep the liquid quantity low to concentrate the flavours and it came out well. Definitely will continue to make this.
Galactickim says
Thank you for this recipe! This was my first time using mung beans. The only thing I changed was that I used 5 fresh tomatoes instead of the canned tomatoes. I cut them up small, cooked them in a bit of olive oil and squished them with a potato masher, then removed from the dutch oven and proceeded to follow the recipe as described. Did this because I'm trying to avoid canned goods wherever possible.
The mung beans took 40 minutes - so 10 minutes longer - until they tasted ready. Could be the age of the beans. I have no idea how long my partner has had these!
I love the complex flavours in this recipe. It is just the right mix. Might reduce the cayenne next time so that the kids will eat it. As it is, I imagine it will be too spicy for them. Thank you so much!
Jo says
Made this last night! I used ground cumin and UHT coconut cream and added in cubes hard tofu for some extra proteins. Turned out great! Hubby and I both loved it! Thanks for the recipe! More mung bean recipes please! I’m hooked on these beans!
Katie Trant says
I've got more! Mung bean hummus and a spicy mung bean salad. Both so good! https://www.heynutritionlady.com/spicy-mung-bean-salad/ https://www.heynutritionlady.com/next-level-hummus/
lebo says
So excited to have found this recipe and can't wait to try it. Just curious what I could sub tomato with. I can't have tomato. Thanks 🙂
Katie Trant says
I'm not really sure, to be honest. The tomatoes are a pretty important part of the flavour base.
LEBO says
Thanks for your response. Let me experiment and I will feedback on what worked:-) Loving all the great recipes on here
Natalie Lanoville says
It won't taste the same I'm afraid, but I often make a 'gravy' for curries and other bean dishes with very well-cooked (cooked down to a paste) carrots, zucchini, and onion that have been grated, then chopped to a fine mince.
It IS very flavourful and has great body (especially for bean dishes where sometimes the sauce is either watery or non-existent), and you could add a dash of lemon juice to mimic the acidity of tomato.
I would also recommend eggplant in the mix I suggest above.
Come To diner says
Rhubarb is a good substitute for tomato
Marsha Gainey says
Delicious! Well seasoned and makes a lot. I cut the cayenne in half and it made for a pleasant burn instead of an unpleasant one. I used ground cumin b/c I didn't have cumin seeds, and I used a palmful of dried cilantro b/c I had forgotten fresh at the store. I was sick of rice so I ate the curry over egg noodles; not very Indian but the pasta did soak up deliciously all that yummy sauce. And now I have another bean to add to my repertoire!
Carrie says
I didn't have tomatoes, so I tried the recipe without, and I think it still tasted great!
Erin says
Try red bell pepper or unripe mango
Haley says
Just made this tonight with sprouted mung beans. The flavors are delicious! My husband and I both loved it!
Caroline says
I loved this! Delicious!!!
Myrna Gonzalez Childress says
Incredible recipe, incredible flavors. It will become a regular dish in our household. I used 1TBSP of curry powder in place of the spices used to make the curry and also unveganized it for our taste by using one cup of bone broth and 1 can of shredded chicken breast with its juice. Absolutely amazing! Thank you!
I used the Instant Pot recipe.
Isabella says
loved it! is it the cal count for the entire pot or just one serving?
Katie Trant says
It's for one serving.
TAra says
I made this and ate it for 3-4 days. I never thought mung beans could be this delicious.. oh my.. this is easy to make..vegan..and delicious!!! Thank you... ( I soaked the beans overnight and used less water and coconut milk)
Tiffany says
This is so delicious, healthy and easy! We are fasting for Ramadan and have ate this meal going on three nights. I made the recipe as written stove-top, only subbing for what I didn’t have, so had to use 1.5 Tspn cumin powder and tubed garlic instead of fresh and only 1/4 Teaspoon of cayenne but it still came out so SO good. It’s a definite keeper! Also today I gave it to my 2 year old for her dinner and she loved it too! Thank you Nutrition Lady! I’ve just discovered you but can’t wait to try out other recipes!
Katie Trant says
Yay, what a great review! I'm so glad you enjoyed this as much as I do, Tiffany.
maggie says
I soaked the mung beans overnight - and I have an instant pot - just follow the instant pot recipe? What quantity of mung beans - already soaked? Thanks.
Katie Trant says
Hey Maggie, I've never tried this recipe with soaked beans before, so I'm totally guessing here... you'll need to reduce both the water and the cooking time to account for the soaked beans. Maybe try reducing the water by one cup and see how that goes? I'd be inclined to recommend stovetop cooking so you can monitor the doneness of the beans more easily. And since beans tend to double when soaked, I'd say use twice the amount called for. Let me know how it goes!
Joanne Gatt says
Can i use ground cumin please?
Katie Trant says
I've never tried this with ground cumin, but I'm sure it would be fine.
Colleen says
I've made this multiple times. Ground cumin is fine, diced tomato is fine. WE LOVE IT!
Come To diner says
Other recipes use one cup of water if the beans were soaked overnight, so I'm doing that on this recipe.
Come To diner says
Other recipes use one cup of water if the beans were soaked overnight, so I'm doing that on this recipe.
M Alba says
I was cleaning and organizing my pantry and found these beans. I will try this recipie. do you know if this will freeze well? thank you.
Katie Trant says
Yes! It freezes really well 🙂
Tomo says
I tried this recipe today as I wanted to get rid of the mung beans I had for a couple of years. During making it, I started to get worried as the ingredients were very simple. I was wrong! It was very good! This is a keeper. 😉 Thank you!
Alli says
Made this yet again, thought I'd leave a review and my modifications in case anyone else was interested. So the first thing, I normally add the tomato after the mung beans are soft as the acidity can interfere with the softening of the beans. The second thing is - I add lots of different greens depending on what I have in the fridge, so today I added beans, broccoli, snap peas, spinach and garden peas. The final thing is - I add a good generous amount of fresh coriander, as mentioned in the recipe; but then I normally add another handful of some other herbs, today I added basil - since I had plenty. Oh, and I also add curry leaves at some point during the cooking. This turned out super delish as usual. Thanks.
Caitlin says
This looks wonderful and will use some pantry staples! We are a family of 3, so I love that you're able to adjust the amount of servings! I look forward to cooking more from your site!
Gail P Hunt says
OMG! Doug made this again last night - I forgot how fantastic it was. We had to share it with our kids, one of whom is laid off (she's a carpenter). They're holing up here until the COVID threat is over. Just remind me to make double next time.
Thanks for all your great recipes, and for your wild thoughts.
Gail
Jessica says
Do you soak the beans first?
Katie Trant says
Nope! Mung beans are small and quick-cooking. No pre-soaking required.
Whitney says
Hi! I’m going to try your recipe this week. Gathering ingredients today. Quick question.. you mentioned freezing fresh ginger and I LOVE this idea because I have a lot on hand right now. Should I peel it before freezing or leave skin on and use the whole thing, skin and all, when I grate for a recipe? Thank you!
Katie Trant says
I just chuck the whole thing in the freezer with the skin still on, and then when I need some for a recipe I grate it as is. I find it grates best if you let it sit on the counter for a couple of minutes first, but not much more. Then, just grate what you need and then throw it back in the freezer. Works like a dream!
Beth says
I am pleased with the result, though i made a few changes based on comments and past experience.
I waited to add the tomatoes, as I always do with acidic ingredients until the beans were mostly cooked. I also used three not 4 cups of water, which was plenty of liquid for the texture I wanted., and cut the cayenne in half . I also added a little spinach at the very end, with the cilantro.
Served with brown basmati to rave reviews.
Jennifer says
Amazing flavor. 7 year old son loved it. A little on watery side if you pre-soak the beans. Also the 1 tsp of Cayenne would prob be a bit much for most.
Might modify the second batch by adding carrots and potatoes and making a stew.
Thanks so much!
Nicole says
This is the best curry I've ever made! I was skeptical about so much garlic (but I love garlic so I trusted you!) But it came out amazing. My boyfriend raved about it all night. After making this I ran out to the store and stocked up on mung beans.
Nikki says
Hi! I want to make this recipe and was wondering if I can sub tomato paste with normal tomatoes?
Katie Trant says
This recipe calls for a can of crushed tomatoes, not tomato paste. You could probably purée or finely dice an equivalent amount of fresh tomatoes for a similar result.
Diane says
Great recipe and so flavorful! Followed the instructions exactly and would only comment that the water quantities will vary depending on if the beans are soaked or not. I just kept adding water until the beans were cooked and it came out really well.
pamela says
So good! I borrowed an instant pot and finally made this recipe. I accidentally bought tinned whole tomatoes, so during the sauté I smashed them with a potato masher and added some tomato paste...in case my tomatoes weren’t tomatoey enough. Worked perfectly, and this curry was a hit! Will definitely repeat, and now may buy my own instant pot as I’ve used it 3 times in the last 24hrs.
Cindy Flester says
Hoping to try this today, but need to be careful with ingredients that impact cholesterol levels. Is it ok to use lite coconut milk? Thank you!
Katie Trant says
You of course can use lite coconut milk. The curry won't be quite as rich, so maybe reduce the water by 1 cup to make up for it.
susan nigrovic says
I made this recipe today. My variation is I used 2 cups of beans instead of 1 (not presoaked). I started with 2 cups of water and let it simmer covered. When the water would get low I added some more (cold). It allowed me to control how watery the end result was. I also added 1/2 of a red onion in the beginning sautéed with the garlic. And 1 bay leaf while it was simmering. It came out amazing!!!! Will definitely make again.
Jane says
So smart! Agree the recipe calls for too much water
Michelle says
My first question is, did you have permission from the author to adapt and publish their recipe? I enjoyed the recipe a lot and made a few adaptations. At the beginning I added minced red onions and jalapeños, and some other spices like cardamom and black pepper. With the mung beans I threw in cubes butternut squash and it really enhanced the orangeness and creaminess of the thing! I did have to scoop out some liquid (saw other comments about too much water only after making)— which I saved as yummy vegetable broth. After that it was perfect. Only other thing I would’ve suggested was an option to SOAK the beans first and add a bay leaf to increase digestibility. Thanks!
Katie Trant says
In this case the original recipe was in fact on a list of recipes the publisher had approved for sharing, and I then went on to adapt it considerably from the original (which it seems you have also done :)). But here's a fun fact: a list of ingredients can't be copyrighted. The instructions can be, but so long as you don't copy them directly and they are re-written in your own words, you're good to go.
angela says
Thank God you told us this otherwise we would all have been worried about cooking someone else's recipe, it's a huge problem WORLDWIDE. Phew!!
Chris M says
Excellent! We had some cooked mung beans left after some Vietnamese cooking and so I used them with this recipe. It’s a lovely warm flavour and I could just eat it straight from the pan! Will be freezing a lot of it though and very glad that it’s supposed to freeze well. . Many thanks for your recipe!
Jennifer Gryn says
I am making this for the second time. This is a good dish that becomes better the second day. Thank you.
Olimpia says
That didn’t come out at all .. :/ except for garlic I followed the steps exactly (didn’t pre soak the beans) and it is completely watery .. very disappointed.
Heather says
Mine too!
SOME_MUNG says
I soaked my mung beans and used twice the amount of beans in the recipe and kept all other ingredients the same. It turned out perfect in the InstaPot.
olympis says
can you please suggest a substitute for garlic and coriander? unfortunately i cant have either but so keen to try this recipe! also, should i use full fat coconut milk or reduced fat one will work too?
Katie Trant says
The garlic is a pretty important ingredient for this recipe, and I've never tried making it without so I have no idea how it would turn out. Maybe onions if you can have those? The flavour would definitely be different, though.
Camella says
I added lime leaves and the flavor was amazing. I did find that my beans didn’t soften to my liking—I’m guessing the tomatoes added too much acidicity. Will def make this again, but add toMatoes later.
Shelly says
I’ve made this twice and both times it was amazing. Thank you for putting this together!