5 from 48 votes
Ndengu - Mung Bean Curry
Ndengu Mung Bean Curry combines tender boiled mung beans with a spiced tomato and coconut milk sauce infused with garlic, ginger, turmeric, curry powder, and garam masala. The curry features the earthy texture of green grams enriched by fragrant spices and creamy coconut, creating a comforting stew with layered flavors. It is suitable as a main or side dish.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
7
Calories:
491 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
African
Ingredients
- 2½ cups mung beans or green grams
- 7½ cups water (to boil the ndengu)
- 1 stock cube
- 4 tablespoon neutral cooking oil generic cooking oil
- 1 onion medium-sized
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 4 tomato pureed or finely sliced, large
- 1 tablespoon tomato paste
- 1 bell pepper (diced - optional)
- ½ teaspoon Turmeric
- ¾ teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 coconut milk can
Instructions
- Transfer your uncooked ndengu to a tray, and use your fingers to remove any unwanted debris, such as stones. Skip this step if using already-boiled mung beans (ndengu).
- Clean, transfer to a deep pot, add water and a stock cube (such as maggi), then boil for at least 30 - 40 minutes, or until soft and tender. Once cooked, drain away any excess liquid and set the green grams aside.
- Heat some oil in a pot or pan under medium heat and fry the onion until translucent and fragrant. Add the garlic and ginger and cook for 2 minutes, or until they start to brown. Stir in the tomatoes and cook until soft.
- Next, add the tomato paste, bell pepper, turmeric, salt, curry powder, garam masala, and stir to combine. Stir in the coconut milk, cover, and allow the sauce to simmer for about 5 minutes, stirring from time to time.
- Add the boiled ndengu (mung beans or green grams) and stir. Reduce the heat to a low, cover, and allow it to simmer for 10 minutes, also stirring from time to time. Garnish with a handful of chopped coriander then remove the pot from the heat.
- Serve ndengu with some rice, chapati, ugali, or your favourite dishes!
Cup of Yum
Notes
- Carefully sort mung beans to remove any small stones or debris before cooking.
- Adding seasonal vegetables such as carrots and potatoes can complement the curry and add variety.
Nutrition Information
Calories
491kcal
(25%)
Carbohydrates
56g
(19%)
Protein
20g
(40%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
1mg
(0%)
Sodium
442mg
(18%)
Potassium
1339mg
(28%)
Fiber
15g
(60%)
Sugar
10g
(20%)
Vitamin A
1240IU
(25%)
Vitamin C
39mg
(43%)
Calcium
131mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 7 Serving
Amount Per Serving
Calories 491
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 442mg | 18% |
| Potassium | 1339mg | 28% |
| Fiber | 15g | 60% |
| Sugar | 10g | 20% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 39mg | 43% |
| Calcium | 131mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.