Mung-bean curry with Coconut milk

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Mung bean is a legume that has been used in cooking for several thousand years. It is rich in fiber, complex carbohydrates and antioxidants. Adding mung beans to your diet reduces the risk of cardiovascular disease and regulates body weight. Mung beans also contain important minerals such as iron, zinc, copper and potassium.


  • 4 tablespoons canola oil or other vegetable oil
  • 1 tbsp cumin
  • 9 cloves of garlic
  • 1 cup crushed tomatoes
  • 2 tbsp grated ginger
  • 2 tbsp ground coriander
  • 1 tbsp turmeric
  • 1 tbsp salt
  • 1 tbsp cayenne pepper
  • 4 cups of water
  • 1 cup mung beans
  • 1 cup coconut milk
  • 1-2 limes
  • ½ cup cilantro
  • 1 tsp golden beans

Heat oil in a saucepan on a medium-high heat. Add cumin and toast until browned, around 1 minute. Add the garlic cloves and roast for 3-4 minutes until they turn brown. Add the chopped tomatoes and stir. Add ginger, coriander, turmeric, cayenne pepper, and salt while stirring. Let simmer for 5 minutes.

Pour the water and mung beans into the saucepan with the spices and tomatoes. Increase the heat and bring the mixture to a boil. Then reduce the heat, close the pot with the lid and simmer for 30 minutes. Stir from time to time.

Taste the mung beans and once they are cooked, pour in the coconut milk. Increase the heat again and bring to a boil. Then turn off the heat.

Stir in the cilantro, lime juice, and 1-2 teaspoons golden bean. Then serve hot.

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