This mung bean curry is one of my favourite 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 your fridge and cupboard. Here are some ways to change around 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 the best 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 my fermented piccalilli recipe. However, any type of sauerkraut will work. 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 pickled lemons 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
Ingredients
- 2 tbsp oil
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 1 tbsp of freshly grated ginger
- 1/2 tsp ground cinnamon
- 1 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional – skip for a mild curry)
- 2 cup of cooked mung beans
- 2 medium sweet potato diced into cubes
- 2 cup vegetable stock
- 1 can of coconut milk
- 2 tbsp lime juice
- 1 1/2 tsp salt and pepper, to taste
- Cilantro leaves
Instructions
- Saute the onions in the oil until softened. Add in the garlic 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 vegetable stock.
- Cover and bring to a boil. Simmer until the sweet potato is cooked (about 15 minutes).
- Stir in the coconut milk and lime juice. Add in salt and pepper to taste.
- Garnish with cilantro.
Notes
- To make it a complete protein, serve it with rice, chopped almonds or with 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 made from fermented purple cabbage.
Keywords: vegan, vegetarian, gluten free, probiotic, sauerkraut, healthy, quick, 30 minutes or less, one-pot
This recipe looks incredible! I love how you suggested serving it with chopped almonds too, that sounds amazing. I can’t wait to try this out. Thank you for sharing!
★★★★★
Thanks! I made it again this week (after posting the recipe). It’s so good. A nice simple curry.