Mung Bean Curry Recipe

Name: Mung Bean Curry Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 Servings
Ingredients: 1 cup mung beans; 1 onion; 1 tomato; 3 cups Fresh Spinach Leaves; 3 cups water; 2/3 cup coconut milk; 2 Tbsp. green curry paste; 1/2 inch fresh ginger; 1 clove garlic; 1 tbsp. oil; Dash cayenne pepper; dash ground coriander; Salt and ground black pepper to taste; Fresh cilantro for garnish

User Reviews

4.2

15 reviews

Good

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 Servings
Calories
232 kcal
Course
Main Course
Cuisine
Asian

Mung Bean Curry Recipe

Farrah Baldwin

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Experience the exotic flavors of our Mung Bean Curry, a healthful blend of beans and spices, simmered to perfection in creamy coconut milk for a unique twist.

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Ingredients

Servings

1 cup mung beans sorted (remove any debris)
1 onion chopped
1 tomato chopped
3 cups Fresh Spinach Leaves
3 cups water
2/3 cup coconut milk
2 Tbsp. green curry paste
1/2 inch fresh ginger minced
1 clove garlic minced
1 tbsp. oil I used grapeseed
Dash cayenne pepper
dash ground coriander
Salt and ground black pepper to taste
Fresh cilantro for garnish

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Instructions

Heat the oil in a 3-quart Dutch oven or large covered pot over medium-high heat.
When hot, add the chopped onions and cook, stirring occasionally, until semi-translucent (about three minutes).
Add the garlic and ginger and cook for another minute, stirring frequently so as not to burn the garlic.
Add the mung beans and cook, stirring frequently, for 60 seconds until slightly toasted.
Add the three cups of water, stir, and bring to a boil. Let boil for 2-3 minutes then reduce the heat to low, cover, and simmer for 20 minutes. Add in the chopped tomato, curry paste, coconut milk, and seasonings, then stir, re-cover, and cook until mung beans are tender and splitting out of their shells (another 5 minutes or so).
Add the spinach leaves and stir until wilted.
Taste the dish and add salt and pepper as desired (I added quite a bit of both).
Serve with rice and garnish with cilantro.

Equipments used:

Notes

Store Mung Bean Curry in an airtight container in the refrigerator for up to 5 days. To freeze, store in your freezer for up to 3 months; thaw overnight in the fridge before reheating.
To reheat, warm it gently on the stovetop over medium heat, stirring occasionally, until hot throughout. If the curry seems too thick after storing, add a little water or coconut milk to reach the desired consistency. Microwave reheating is also an option, using a microwave-safe dish and stirring halfway through heating.

Nutrition Information

Show Details

Serving 1serving Calories 232kcal (12%) Carbohydrates 29g (10%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Sodium 29mg (1%) Potassium 713mg (20%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 2399IU (48%) Vitamin C 11mg (12%) Calcium 89mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 232 kcal

% Daily Value*

Serving	1serving
Calories	232kcal	12%
Carbohydrates	29g	10%
Protein	11g	22%
Fat	9g	14%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Sodium	29mg	1%
Potassium	713mg	15%
Fiber	8g	32%
Sugar	4g	8%
Vitamin A	2399IU	48%
Vitamin C	11mg	12%
Calcium	89mg	9%
Iron	4mg	22%