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.
Doug says
I have just cooked this for the first time, and will definitely make it again.
Very tasty and quick to make.
My only comment would be that despite reducing the water to 3 cups, I ended up with something more like a thick soup rather than a curry. I boiled off some of the excess liquid but decided to add instant mashed potato flakes/granules to thicken the sauce up
Katie Trant says
Hey Doug! I think a thick soup is probably the correct texture for this recipe. This is also the texture of many lentil curries I've had in Indian restaurants.
Ari says
Literally delicious !! I added an onion & a spoonful of better than bouillon.
My mung beans were... very old, so I soaked them first AND they still took 45 minutes to cook fully 😅 Since they'd already absorbed liquid from soaking, I realised halfway through that I had too much water... so I threw in some red lentils as well to thicken. Despite these issues, it came out phenomenally--will definitely make this again!
Katie Trant says
Love that you added red lentils in here as well! Glad you enjoyed this one 🙂
Karen Amferson says
Excellent recipe!!! Easy instructions!! Loved it!!!
Katie Trant says
So glad you enjoyed it, Karen!
Zuzana says
One of my favourite recipes of all time! Have made it many times and it is always delicious and appreciated by everyone. Thank you!
Katie Trant says
Yay! This makes me so happy, Zuzanna!
Carol says
This was really delicious! Made it tonight after work and it came together quickly with ingredients i had prepped yesterday. I was using up a few extra items and added in onion with the garlic and then fresh chopped spinach at the end with a little extra Turkish spices (trying to finish up little bits from spice jars. Great recipe! Thanks for sharing 😊
Katie Trant says
So glad you enjoyed the mung bean curry, Carol!
Traci says
I’ve had to incorporate mung beans in my diet and have failed miserably. This recipe is so tasty I can’t believe it’s mung beans 👌🏻
Katie Trant says
So glad you enjoyed this, Traci!
Amy says
This is my very favorite soup recipe. During the Covid era, mung beans were the only beans on the shelf. Although unfamiliar with mung beans, I purchased them. Then went on a search for recipes and found this one. I make large batches and freeze for easy winter meals. Thank you for sharing this recipe!
Katie Trant says
This makes me so happy, Amy!!
Shawna says
This has been my favorite recipe and my friends and family continue to ask for it. I am shocked it's not 5 stars and am kicking myself for not rating years ago. Thank you so much for sharing this. Everyone should try it!
Katie Trant says
Aww, thanks, Shawna.
Katya says
Nice recipe, thank you! I just would like to make e remark: canola oil (along with corn oil) is extremely dangerous for the health. I would definitely replace it with some safer option like sunflower oil. Please check the MM for further information.
Katie Trant says
There is actually nothing wrong with canola oil or any other type of seed oil. Plenty of academic studies support this finding.
Senga says
Excellent recipe. My family want me to make it again. Would like to try it in slow cooker this time. What would you advise re cooking time.
Katie Trant says
Hi Senga! I have not tested this recipe in the slow cooker, so can't really advise, but I would guess somewhere around 4 to 6 hours. If you tested out, please do let us know in the comments.
Tracy Hobson says
I love this dish and eat it all the time. I don't eat garlic and onions so I add extra ginger and fire roasted tomatoes, and I half the amount of coconut milk. It's a huge hit with the family. Thank you!
Katie Trant says
Thanks for the comment, Tracy! So glad you enjoyed this one as much as we do 🙂
Richard says
First time trying mung beans, this recipe was simple, easy to follow, and tasted great. Will definitely be making again!
Katie Trant says
Happy to hear that you liked this one, Richard!
janneke says
delicious and easy!
Grace says
Loved. Give it 5 stars
Sheila Chadha says
My Gujarati parents love this as it's very authentic. I leave out the coconut milk, but I may add it depending on who I'm cooking it for.
Katie Trant says
I've never tried this without the coconut milk, Sheila!
Wietske says
Taste. Is very good! I made it in the slow cooker. 3 hours on high heat. I also added a bit more vegetables.. a bit of turnip and pack choi.
Katie Trant says
Ah nice, I've never tried this recipe in a slowcooker before. Glad to know it works well!
Louise says
My husband is Indian and I’ve had many delicious dals and beans but this is one of my favorite recipes. My family loves it, too!
Katie Trant says
This is high praise, Louise! So glad your family enjoyed this one 🙂
Liz says
Greetings from Nanaimo! We loved this recipe and look forward to trying more of your creations!
Katie Trant says
Hello Liz! So glad you enjoyed this recipe 🙂
LAYAN says
First time for me to cook mung beans, it turned out great! Thank you so much for this recipe, and for writing the ingredients with every step; this is exactly how i save recipes in my notes💜
Katie Trant says
Hey Layan, so happy you enjoyed this recipe as much as we do. And YES, it's so helpful to have the ingredients listed in each step.
Jess says
Hi! Can we use lemons instead of limes?
Katie Trant says
Hi Jess! You certainly could. The flavour would be slightly different, but I think lemons would work just fine.
Phil says
I want to second Sam's comment - the "quantities in the instructions' section" are so, so helpful - brilliant touch, thank you.
Oh yeah - the dish turned out superb, too 😉
There's a picture of mine here
https://i.imgur.com/gj0vbh3.jpeg
Katie Trant says
Looks super good, Phil!
Amanda says
So tasty and easy! Thanks for the recipe!
Katie Trant says
Glad you enjoyed it!
Eddy says
This is so delicious! Lovely spicing. I used a cup of just-sprouted mung beans and a cup of left over roasted kumara. I will make this again. Thank you from New Zealand.
Katie Trant says
Woohoo! Glad you enjoyed this one, Eddy!
Peter says
Hi, I have tried this recipe before and it was great...was going to make it for more people though, and was wondering if you would then double all the ingredients, including the spices?
Katie Trant says
Hey Peter—I might not want to double the cayenne as that could make the recipe REALLY spicy, but everything else I would indeed double.
Nicole says
Stumbled across this recipe a couple of years back and its now a firm staple in our household, such a delicious comfort food! I can't get enough!
Katie Trant says
I made this for dinner last night! So good.
Sam says
I am making this tonight but first I just wanted to say that I love your recipe and how you put the amounts inside your instructions. One of the things I hate most about following recipes is switching back and forth from the ingredients list to the instructions. Thank you. I am excited to try mung beans for the first time 🙂
Katie Trant says
I hate that too, Sam! Happy that you appreciate this.
Mirsy says
I have been making this for years and it a firm favourite in my household. Delicious!🤤
Katie Trant says
Love this, Mirsy!
Alan says
What type of curry, when to add it to the recipe and how much? Coconut Curry???
Katie Trant says
Hey Alan, the curry is the blend of spices in the recipe. Curry powder is a British invention and is not used in Indian recipes.
Aycan says
This is the first recipe I've ever come across that anticipates inpatient people like me lol I loved that as you follow the instructions the quantities are written below it so you can work as you follow along that way 👌 made it so much easier for me!
Also tasted really good thank you!
Katie Trant says
So glad you appreciate that, Aycan! It drives me nuts when I have to scroll back and forth between the ingredients and the instructions!
Sam says
Yes!!! Thanks Katie <3 <3
Sam says
Right??? It's so great!! I hate having to switch from the ingredients list to the instructions, this is so much easier to use 🙂
Hazel Peters says
Delicious! I’ll share the recipe, but not my leftovers.
Tina Lilly says
This was my first time using mung beans and it will now be a recipe on repeat. It was easy and delicious! I didn’t have cumin seeds so I just used ground cumin. I used coconut cream instead of the milk and it was luxurious! I added spinach at the end for more veggies and I also cubed up some tofu for more protein; placed it on the bottom of the bowl and topped it off with the curry and it was amazing! Served it with warm naan. Thank you so much!
Katie Trant says
Hey Tina! So glad you enjoyed this one as much as we do 🙂
Sam says
Oooo spinach, I'm going to do that 🙂
Dawn Bauer says
I just made this recipe, honestly only because my friend gave me a large container of mung beans. I had never heard of them before!! I followed the recipe (because how can you rate it if you change it 🙄) and my husband had TWO bowls! Very good!! It’s a keeper!
Katie Trant says
Hey Dawn, I'm so glad you enjoyed this one as much as we do! And yes, lol, all the modifications before rating 🤦🏻♀️
Ana-Maria S says
Hi!Can you use curry powder instead of individual spices?
Katie Trant says
Hi Ana-Maria, using curry powder (a British invention, not actually Indian) would totally change the taste of the recipe, so I don't recommend it. This particular blend of spices is delicious, and we haven't tested the recipe in other ways.
Anca says
Just tried this one. I used Instant Pot, by mistake i added 4 cups of water but came out lovely. Thank you for this easy recipe
Katie Trant says
Hi Anca! Good to know it still came out well despite the extra water!
Linda Wilson says
Delicious! Comforting, rich, warm and flavorful! Thank you for a wonderful soup!
Katie Trant says
So glad you enjoyed this, Linda!
Jay says
Hi I’ve already soaked a cup of whole mung beans and they have started to sprout. If I use these will I need to change the amount of water used in the instant pot?
Katie Trant says
Hi Jay! I haven't tested this recipe with sprouted mung beans so I can't say for sure how to adapt it. I would imagine that you'd need to reduce both the amount of water AND the cooking time, but by how much I am not sure. If you try it, please let us know what you did and how it turned out!
Christine Clarke says
Made it on the stove top and it was delicious. Added spinach at the end and juice from one lime. Ate it with a flat bread. Nice and filling for our evening meal and some leftover for tomorrow.
Katie Trant says
I love the idea of adding spinach at the end, yum!
T says
Yes. It reduces time and water. I always soak and or sprout. Been making this for about 6 years now.
Jess says
Wonderful recipe!! I live alone so I halved it. I also don’t like wasting food so I usually throw in whatever needs to be used up. In this case I added a half jar of marinara (replacing the tomatoes), some mushrooms & a few handfuls of arugula. Delicious! This is a great recipe that lends itself to a bit of modification. Thank you Nutrition Lady! I’m a new fan 🙂
Katie Trant says
So glad you enjoyed this one, Jess!
rhi says
My husband and I enjoyed this recipe. Based on the comments below (thanks, folks!), I halved the liquid and doubled the beans to get about the right texture. I plan to make this again.
Maria says
Wow! This recipe is amazing! It’s my first time cooking mung beans and I’m in love thanks to this curry now. The taste is very unique in my opinion and so good! The recipe also has pretty simple ingredients and very easy to follow. Thank you, I’m going to make this curry all the time 🙂
Katie Trant says
Hey Maria! So glad you enjoyed this recipe as much as we do. I made this yesterday as a matter of fact, and it was a happy reminder of how good it is.
Amy says
This is fantastic! We are new to mung beans, having only tried a sprouted mung bean recipe before that did not go over well at all in this house. This recipe was a huge success and we will be adding this to the rotation. Thank you! We made it exactly as written and all 5 of us enjoyed it.
Katie Trant says
Yay! So glad to hear you enjoyed this one as much as we do!
Autumn Outland says
While I've never attempted a curry other than using a prepared curry paste, I was happy to try your recipe because I had all the ingredients. I substituted ground cumin however and still cooked it first in the oil. This came out amazing! This is my best attempt at a curry dish and I am so happy to be using my mung beans. I'll be making this all fall and winter.
Thanks!
Katie Trant says
So happy to hear you enjoyed this one, Autumn! And good to know that ground cumin works ok as well.
Jess says
This was absolutely delicious ! I made this for a friend and we both loved it. It has heated up well for leftovers too. Will be making again.
Katie Trant says
So happy to hear you enjoyed this, Jess!
Ciara says
I've been making this recipe regularly since at least 2020, it's especially yummy in the colder months and when I'm craving garlic and ginger to boost my immune system. I add a couple of heads of finely chopped pak choi towards the end of the cooking period and I serve with a handful of freshly air fried tofu on top with brown rice. One batch usually lasts 2 of us 3 dinners and on the last day I add some sriracha sauce to kick up the heat as the lime tends to fade by then . Awesome recipe, thank you!!
Katie Trant says
Hey Ciara! Thanks for the comment—so glad to hear you've enjoyed this recipe so much!
Jessica Custer says
This was absolutely delishious. I made this for a friend and we both loved it. It heated up well for leftovers too! Will be making it again.
Dave says
I rarely make internet recipes, but my usual sources had no suggestions for the mung beans I had purchased on a whim, so I searched for and found this.
Wow, it was terrific. I made it exactly as written, except halving the cayenne due to spouse's preference. (I also cooked the beans an extra 5 minutes.)
It was outstanding. I divided into six portions (saving four) and look forward to having it again. (And I did not find it to be soupy nor think it needed more spiciness.)
Katie Trant says
Hey Dave! So glad you enjoyed this one as much as we do 🙂
Sue B says
I made this over the course of a couple of days, as I checked every store around me for mung beans, to no avail. Finally made a trip to the Chinese grocery store today and found them.
I should’ve known reading the recipe that this would taste overwhelmingly of cumin, but I took a chance that the other ingredients would balance everything out. I would not make this again, but at least I got an introduction to mung beans, which I had never had before, and I’ll check out some of the other recipes. I’d love to find a few new healthy dishes to add to my binder!
RL says
I think you earned 5 stars with this one! At last, an online recipe that isn't chronically bland and underspiced! It actually tastes good and punchy lol. Glad I found this recipe when searching for a way to use up my mung beans.
Saw some liquid discussion below, I actually found the amount of liquid perfect, I ate this out of a bowl with a spoon.
Katie Trant says
Thanks RL!
Angela says
This was fantastic! I used 1 cup of veggie stock I needed to use up and 2 cups of water and it turned out perfectly. I tossed in spinach and cubed halibut at the end as well. My son and I loved it over rice!
Lee Case says
hey Nutrition Lady - I had a few feedback items related to 'extra liquid' comments from users of this recipe:
1. I pre-soaked my beans overnight and used 3 c. liquid knowing there would be extra because...
2. Once finished, I drained off the liquid, added yogurt, lime etc. + some of the same liquid to perfection then...
3. Used that 'extra sauce/liquid' as the basis of a chicken curry sauce base - whoa! I got an Extra Entree'~! LOVE this recipe!
Tom Mitchell says
Thank you for this delicious recipe and also for the accurate proportions of ingredients. It works perfectly, which is so often not the case with recipes found on the internet.
Katie Trant says
Yay! So glad you enjoyed this so much.
Jason says
Oh my! I just made this tonight for the first time and it is Amazing! I had to adjust the amounts of spices and ginger a bit to not aggravate my dosha, but so good.
Bitter foods balance me, so I threw in 1/4 cup fresh picked & chopped dandelion leaves. I think I may try adding a little bit of diced bitter melon).
Lauren says
I make this over and over again. I usually double it too. I use fresh tomatoes and squash them. I usually cook for 35 minutes rather than 30.
E says
Very good recipe how I had to add some more spices for me 🙂
For me as well too much liquid.
I have a question, nutrition: 392 cal is for how much ? A serving ? Grams ?
Thank you
Katie Trant says
The nutrition information is calculated per serving. However, the nutrition calculator is an estimate only and can be wildly inaccurate at times, so I always caution people to take those numbers with a grain of salt.
Nicola says
Way too watery. I suggest adding 2 cups of water instead of 4
Lisa Sloan says
There must be a typo Mung beans need to cook for 1.5 hours. Otherwise this recipe is delicious
Katie Trant says
I have never found that mung beans take this long and I have tested cooking with them extensively. However, there are a lot of factors that go into how long beans will take to cook, including how old the beans are, whether your water is hard or soft, and what altitude you live at. In any case, glad you found this recipe to be delicious!