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Looking for a warm, comforting dish that comes together in a flash? This Creamy Mung Bean Curry with Coconut Milk is your answer. Packed with flavor and a touch of spice, this easy weeknight dinner is a delightful blend of creamy coconut and hearty mung beans, topped with fresh herbs for that perfect finish. It’s a plant-based meal that satisfies and nourishes without any fuss.
Why You’ll Love This Recipe
This mung bean curry is not just delicious; it’s also incredibly easy to make. With a few simple ingredients, you can whip up a dish that’s:
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- Flavorful: A perfect balance of spices and creamy coconut.
- Nutritious: Mung beans are high in protein and fiber.
- Quick: Ready in under 30 minutes, making it perfect for busy nights.
- Versatile: Customize with your favorite veggies or proteins.
- Comforting: Creamy and satisfying, it warms you from the inside out.
Ingredients
- 1 cup mung beans, rinsed and drained
- 1 can (13.5 oz) coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- 2 cups vegetable broth or water
- Salt and pepper to taste
- Fresh basil or cilantro, for garnish
- Cooked rice or naan, for serving
How to Make Mung Bean Curry
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the curry powder and turmeric powder, stirring to coat the onions and allowing the spices to toast for about 30 seconds.
- Incorporate the rinsed mung beans, vegetable broth (or water), and coconut milk. Bring the mixture to a simmer.
- Reduce the heat to low and cover the pot. Let it cook for about 20 minutes, or until the mung beans are tender, stirring occasionally.
- Season with salt and pepper to taste. If the curry is too thick, add a bit more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh basil or cilantro, alongside cooked rice or naan.
Tips for the Best Results
- Soak the mung beans for a few hours or overnight to reduce cooking time and enhance digestibility.
- Adjust the spice level by adding chili powder or fresh chilies if you like it hot.
- For a richer flavor, consider adding a splash of lime juice before serving.
Easy Variations
- Toss in some chopped spinach or kale during the last few minutes of cooking for added nutrition.
- Swap out mung beans for chickpeas or lentils if you prefer.
- Add diced tomatoes for a tangy twist or a pinch of cinnamon for warmth.
What to Serve With It
- Steamed jasmine or basmati rice to soak up the creamy sauce.
- Warm naan or pita bread for dipping.
- A side salad with fresh greens and a light vinaigrette.
- Roasted vegetables for a heartier meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a saucepan over medium heat, adding a splash of water or broth if it thickens too much.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 cup mung beans, rinsed and drained
- 1 can (13.5 oz) coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- 2 cups vegetable broth or water
- Salt and pepper to taste
- Fresh basil or cilantro, for garnish
- Cooked rice or naan, for serving
Instructions:
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the curry powder and turmeric powder, stirring to coat the onions and allowing the spices to toast for about 30 seconds.
- Incorporate the rinsed mung beans, vegetable broth (or water), and coconut milk. Bring the mixture to a simmer.
- Reduce the heat to low and cover the pot. Let it cook for about 20 minutes, or until the mung beans are tender, stirring occasionally.
- Season with salt and pepper to taste. If the curry is too thick, add a bit more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh basil or cilantro, alongside cooked rice or naan.
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Notes: Soak mung beans for a few hours to reduce cooking time. Adjust spices to your preference for a personalized touch.




















