Poor, unfashionable mung beans… While a number of ingredients have crossed the aisle from “health food” to mainstream (hummus, tofu), or even become trendy (quinoa, chia seeds), mung beans are not among them.
There is still something 1970s, socks-and-sandals, “knit your own yogurt” about mung beans (at least in their un-sprouted form). Or maybe it’s a name thing… if you were brainstorming names to market a new legume, I doubt “mung” would make the long list.
Having been a friend of the mung bean for years, I’d like to introduce them to a wider social circle. This mung bean coconut curry is a good place to start. Quick to make (mung beans don’t need pre-soaking), delicious, healthy and cheap, this curry is a winner.
The recipe is based on one from the Vij’s at Home cookbook.
Mung bean coconut curry
(serves 4)
- 3 Tb sunflower oil
- 1 Tb cumin seeds
- 4 cloves garlic, minced
- 1 thumb of ginger, minced
- 400g tin chopped tomatoes
- 1 Tb ground coriander
- 1 tsp turmeric
- 1 tsp chilli powder (or to taste)
- 1 tsp salt
- 1 cup dry mung beans, rinsed and picked over
- 4 cups water
- 400ml tin coconut milk
- 2 limes, juiced
- 1/2 cup chopped coriander leaves
- Heat the oil in a heavy saucepan over a medium flame. Add the cumin seeds, and cook until they start to colour.
- Add the garlic and ginger, and cook a few minutes more.
- Stir in the tomatoes, then add the coriander, turmeric, chilli powder and salt. Cook for five minutes, stirring frequently.
- Add the mung beans and water. Bring to a boil, then cover and turn the heat to low. Cook for thirty minutes, stirring occasionally, until the beans are just tender.
- Stir in the coconut milk then increase the heat to bring the mixture just to the boil.
- Remove from the heat, and stir in the lime juice to taste, and the chopped coriander. Adjust the seasoning and serve with basmati rice.
Ten More Bites 
That looks so delicious!
-Elizabeth L
Thank you, Elizabeth!
This is awesome!
Wow!! this looks so appetising.I love mung beans.They are so tasty and healthy too.
Thank you, Anurahha – I love them too. Aside from tasting great, I enjoy their texture as well.
Very true.I love the texture too.
Mung beans are my new favourites (oh and they look so cute too!). Your photo also looks delicious!
Thanks, and glad to find another mung bean appreciator!
Loved the photo..looks amazing😊
yummy :)) x
This looks amazing!
That photo is incredible! Love the yin-yang vibe. 🙂
Thanks so much!
mmm that looks delicious! I will definitely have to try- I’ve been attempting to make curry more often haha check out my salmon recipe at https://courtneylivin.wordpress.com/2016/11/19/super-delicious-atlantic-salmon/
Thanks Courtney – we’re trying to eat more fish, so that works nicely 🙂
As one of the biggest curry fans ever, I’m definitely going to try this!!!! Being gluten free, I have tried mung bean flour before. My precooked, cookie dough didn’t taste very good. Luckily the cookies turned out fine. Bean based flours are never leave the dough tasting good. Still, I imagine mung beans are amazing in a curry!
Awesome photo, lovely recipe ! I love coconut curry 🙂
It took much longer to cook than listed. Flavours were good.
Thanks for the feedback. I’ve noticed that the cooking time for dried beans does vary, depending on age, freshness, and whether I’m cooking on a gas or electric hob. Glad it worked out in the end 🙂
I cook a lot of Indian food and this is textbook. I’ve not cooked with mungs, but I’ll definitely give this a try. Do you have Vij’s cookbook?
Thank you. I don’t have any of his cookbooks as yet, but planning to visit the Cambie Street restaurant when I’m back home this summer. Is there a particular cookbook you’d recommend?
We loved it! Definetely doing it again….
I made this yesterday and it was absolutely delicious! Truly really delicious and economical! Whats’s not to like?!! Every one loved it and had seconds!!! Thanks Andrea for bringing back the mung bean and writing (as always) in such a fab personal way about the recipe!! Debbie xxx
Thank you, Debbie! You’ve made my day, and I’m so pleased to have converted you guys to the delights of mung beans 🙂 xx
Should I drain the tomatoes?
No, add them with the juice as well 😊
Hi, can’t wait to try this recipe. Just wondering if you use whole green mung beans or split and hulled mung beans?
Thanks Melody! I use the whole unhulled ones, which retain their shape even after they are soft.
I used dried beans, this turned out way too watery…
I’m sorry to hear that. I’ve never had an issue with it being watery, but would recommend removing the lid for some of the cooking time if it seems like the dish is heading that way…