Mung Bean and Coconut Curry

Mung Bean and Coconut Curry! This easy 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.

Course Main Course, Soup

Cuisine Indian

Keyword Curry, Instant Pot, Mung Beans

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 392kcal

Author Katie Trant

Equipment

Instant Pot

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

US Customary - Metric

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