This mung bean curry is one of my favorite weeknight meals. It’s so quick and easy. In less than 30 minutes, I can have a deliciously healthy meal with pretty much whatever happens to be in my kitchen cupboard!
Clean out your pantry
I love recipes that can use up whatever you happen to have in your fridge and cupboard. This recipe happens to be perfect for cleaning out your pantry.
Here are some ways to change this basic recipe:
- Replace the sweet potato with other firm vegetables like carrots, cauliflower, or white potatoes.
- Use chickpeas or lentils instead of mung beans.
- Throw in a tin of tomatoes for red curry.
- Add up to 4 cups of chopped greens like spinach, kale, or chard. Stir them in 5 minutes before the end of cooking.
Add a boost of probiotics
It shouldn’t come as a surprise that I’m all about adding fermented foods to my meals! Fermented foods are a deliciously easy way to get the benefits of probiotics.
Here are a few ways to serve this mung bean curry with a side of fermented foods.
- As you can see in the photographs, I designed this recipe to go with sauerkraut. I recommend fermented piccalilli or turmeric spiced sauerkraut. Serve about 1/2 cup on top of each bowl of curry.
- Replace the coconut milk with cultured coconut milk or yogurt. Again, add a dollop on top of each bowl, rather than stirring it into the curry, to keep from accidentally cooking the probiotics.
- Alternatively, serve the curry with a side of Indian lemon pickles or apple chutney.
Mung Bean Curry
This delicious mung bean and vegetable curry is so quick and easy to make. It’s perfect for using up whatever you happen to have in your pantry. Check the section above for some suggested vegetable swaps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
- Category: Soup
- Cuisine: Indian
- Diet: Vegan
- 2 Tbsp oil
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 1 Tbsp of freshly grated ginger
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional – skip for a mild curry)
- 2 cups of cooked mung beans (feel free to replace with chickpeas)
- 2 medium sweet potatoes, diced into cubes
- 1 cup water
- 1 can of coconut milk
- 2 Tbsp lime juice
- 1 tsp salt and pepper, to taste
- Cilantro leaves
- Saute the onions in the oil until softened. Add in the garlic, ginger, and all of the spices, and cook for about 1 minute, until the spices are fragrant.
- Add in the beans and sweet potato. Stir to coat in the spices, then pour in the water.
- Cover and bring to a boil. Simmer until the sweet potatoes are cooked (about 15 minutes).
- Stir in coconut milk and lime juice. Add in salt and pepper to taste.
- Garnish with cilantro.
- To make it a complete protein, serve this dish with rice, chopped almonds, or naan bread.
- This recipe is perfect for swapping the beans and vegetables. See the section above for some ways to switch things up.
- I always love adding a boost of probiotics to my meals. Serve with a forkful of fermented vegetables, or try one of the other suggestions from the section above. In the photo, I used spicy sauerkraut.
- The nutritional information is for the curry only, it doesn’t include rice or naan, etc.
- Serving Size: 1/6 recipe
- Calories: 369
- Sugar: 8g
- Sodium: 28mg
- Fat: 8.3g
- Saturated Fat: 3.2g
- Carbohydrates: 58.8g
- Fiber: 13.4g
- Protein: 17.9g
- Cholesterol: 0mg
Keywords: vegan, vegetarian, gluten free, probiotic, sauerkraut, healthy, quick, 30 minutes or less, one-pot