Mung Bean Curry

Vegan mung bean curry

5 from 1 reviews

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.


Units Scale
  • 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


  1. 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.
  2. Add in the beans and sweet potato. Stir to coat in the spices, then pour in the water.
  3. Cover and bring to a boil. Simmer until the sweet potatoes are cooked (about 15 minutes).
  4. Stir in coconut milk and lime juice. Add in salt and pepper to taste.
  5. 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.

Keywords: vegan, vegetarian, gluten free, probiotic, sauerkraut, healthy, quick, 30 minutes or less, one-pot