In this Easy Mung Bean Curry, mung beans are simmered in an aromatic and well-spiced, creamy coconut sauce until they are tender. Served with roti or rice, this curry can be a part of a delicious plant-protein packed meal.
Ingredients
- 2 tbsp olive oil
- 1 medium red onion
- 2 celery stalks
- 3 cloves garlic
- 1 inch piece of ginger
- 4 tsp coriander
- 1 tsp turmeric
- 2 tsp smoked paprika
- 1/2 tsp chili powder OPTIONAL
- 3 cups vegetable stock
- 3 cups coconut milk I used Chaokoh coconut milk
- 2 cups mung beans
- salt and pepper to taste
- Handful of parsley
Instructions
- Peel and dice the onion, ginger cloves, and garlic and set aside.
- Rinse the celery stalks and dice them too.
- Add oil to a large, deep frying pan or saucepan and add in the onion, ginger, and garlic and saute about 4-5 minutes over a medium flame. Make sure to stir often so they do not burn.
- While the onion, ginger, garlic are sauteing, rinse the mung beans. Place the mung beans in a large bowl. Then, add water to the bowl to cover the mung. Stir the water a bit with your hands and then pour out the water. Usually, the water that is drained out is a bit murky. Then, add in more water and repeat the process until the draining water runs clear.
- Add in the diced celery and saute about a minute.
- Then add in the corainder, turmeric, smoked paprika, chili powder (if using), vegetable stock, coconut milk, and rinsed mung beans. Stir well.
- Then, bring curry to a boil and cover and let simmer about 25-30 minutes or until green mung beans are tender.
- Remove from the flame and stir in the parsley.
- Season with salt and pepper and enjoy.
Nutrition
Serving: 1g | Calories: 362kcal | Carbohydrates: 22g | Protein: 8g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Sodium: 424mg | Fiber: 6g | Sugar: 3g
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