Vegan Mung Bean Curry Recipe
The perfect vegan recipe for dinner parties and family dinners
Prep time: 10 minutes | Cook time: 50-60 minutes
Mung bean curry is a fantastic vegan dinner idea that’s as satisfying as it is nutritious. Packed with protein, fiber, and essential vitamins like folate and magnesium, mung beans are a powerhouse legume that support digestion and sustained energy. This curry is warming and delicious, combining fragrant spices with tender mung beans in a rich, flavorful sauce that feels like a hug in a bowl. It’s perfect for meal prep because it holds up well over a few days, making your weekday dinners both effortless and healthy.
This is the perfect recipe if you are curious about adding more plant-based recipes into your diet because it is sure to fill you up without any compromise on taste. Serve it with a side of bread or chapati so you can sop up every last bite.
Ingredients
2 tablespoons coconut oil or any high smoke point oil - coconut oil gives the curry a buttery flavor (You can skip the oil altogether and use broth if you want)
1 tablespoon whole cumin seeds
6 cloves garlic, crushed or chopped
14-oz can crushed tomatoes
2 tablespoon ginger, freshly chopped
1½ tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon sea salt
½ teaspoon (or a few dashes) black pepper
½ teaspoon cayenne pepper (optional)
2 to 2½ cups vegetable stock
1 cup dry mung beans, picked over for stones and well-rinsed
14 oz can coconut milk - I generally use light coconut milk but full fat will give a richer flavor
1 can butter beans or great northern beans
1-2 medium limes, juiced
½ cup fresh cilantro, chopped
½ teaspoon baking soda
Spinach or kale, for extra nutrients (optional)
Instructions
Heat the coconut oil over medium-low heat until melted in a large dutch oven or soup pot.
Add in 1 tablespoon of whole cumin seeds and saute for about a minute until fragrant and lightly toasted.
Add in 6 cloves of chopped or crushed garlic, and saute with the cumin seeds for about a minute until the garlic is fragrant. Always be careful to not burn your garlic.
Add in one 14-ounce can of crushed tomatoes. Cook this mixture for about 5 minutes, stirring occasionally.
Add in the following spices, stirring to combine as you add them:
2 tablespoon freshly chopped ginger
1½ tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon sea salt
½ teaspoon (or a few dashes) black pepper
½ teaspoon cayenne pepper (optional)
Add in 2 to 2½ cups of your favorite vegan vegetable broth and stir to combine.
Add in 1 cup of well-rinsed dry mung beans. (Be sure you look through your beans as sometimes small stones can make their way into bags of dried beans!)
Cover your curry and bring to a boil. Then lower the heat to medium-low and allow the curry to simmer covered for about an hour, checking every 20 minutes and stirring to make sure nothing sticks together.
NOTE: This will reduce down considerably, so you will add a coconut milk/bean mixture at the end. However, some people like a thinner curry and add even more broth/water. (I like my curry thicker!)
Once the curry is thickened add in about ½ teaspoon of baking soda - this will eliminate some of the acid flavor of the canned tomatoes.
You can do the next several steps (making the bean/coconut milk mixture) while your curry is cooking
Shake your can of coconut milk very well as the coconut milk may separate, and then add the coconut milk to a blender or food processor.
Rinse the can of lima beans or great northern beans very well and add them to the blender or food processor. The beans add extra proteins, fiber, and nutrients to this meal.
Blend the coconut milk and beans until very well combined and smooth.
After the curry has cooked for about 60 minutes and has reduced considerably, add the coconut milk/bean mixture to your curry. Stir the coconut milk/bean mixture into the curry until it is well combined.
Bring the curry just to simmering and then turn off the heat - be careful to not scald your coconut milk!
If you want to boost the nutrients of this dish even more, you can add in chopped spinach or kale at the very end when you add in the coconut milk/bean mixture. Then, let it cook until wilted. (I suggest you try the recipe as is before adding in greens as they will change the overall flavor profile.)
Add in ½ cup of chopped fresh cilantro and the juice of 1 or 2 limes
You can serve this over rice or by itself - I like it both ways. Definitely serve with bread or chapati!
Enjoy!
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