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Mung bean and coconut curry

This mung bean and coconut curry can be as fiery as you like it! I made it mild, which was just as tasty and healthy as the hot version! It’s vegan, gluten-free and super healthy. Serve it with boiled brown rice.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g mung beans
  • 2 Tbsp vegetable oil
  • 1 Tbsp cumin seeds
  • 4 cloves of garlic minced
  • 1 thick inch of ginger grated
  • 1 Tbsp ground cumin
  • 1 tsp turmeric powder
  • ½ tsp chilli powder
  • ½ tsp paprika or chilli powder
  • 1 Tbsp tomato purée
  • 1 tin of plum tomatoes
  • 1 tin of vegetable stock
  • 1 tin coconut milk
  • 1 bunch of coriander leaves chopped
  • 1 lime juiced

Method
 

  1. Soak the mung beans overnight in large bowl of water. Drain.
  2. Heat the oil in a large pot. Add the cumin seeds and cook for about 1 minute, until they’re fragment. Add the garlic & ginger, then stir-fry 3 minutes until they start to brown. Add the spices, stir for 30 seconds, then add the tomato purée and stir again,until well coated.
  3. Add the tinned tomatoes, water and mung beans. Increase the heat to high and bring to the boil, then reduce to low, cover, and simmer for 30 minutes or so, until the beans are cooked through.
  4. Add the coconut milk and increase the heat to medium-high. Cook for another 10 minutes or so, until the sauce has thickened.
  5. Turn off the heat, stir in the lime juice and coriander leaves. Taste and season to your liking.
  6. Serve hot.