Mung Bean Curry Recipe


2 cups dried mung beans

2 tablespoons coconut oil or rice bran oil

1 red onion diced

3 cloves of garlic, minced

1 inch ginger, minced


3 + cups of vegetable stock

1 can coconut milk

2 to 3 tablespoons curry powder

fine sea salt and pepper to taste

Parsley for garnish


Mung Bean Curry Recipe

1. Rinse the mung beans in a bowl of water. Changing the water out until the water comes out clear. Set aside in water.

2. Add oil to a large, sauté pan or sauce pan

3. Add onion, ginger and garlic and sauté for about 3 to 5 minutes over medium heat - be sure to stir to keep from burning

4. Add vegetable stock, coconut milk, and curry powder  and stir to combine. 

5. Cook for 2 minutes

6. Drain the mung beans and add to the pan - stir well.

7. Bring to a rolling boil and then reduce heat to a simmer for 25 to 45 minutes, covered until the beans are tender. Stir to keep from sticking.

Add more vegetable stock or water if needed.

Remove from the heat, add salt and pepper to taste and top with parsley when serving