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Mung bean and coconut curry

Prep Time2 hrs
Cook Time30 mins
Servings: 4
Calories: 286kcal


  • 1/2 cup dry mung beans
  • 1 tablespoon olive oil
  • 1 onion sliced
  • 1 teaspoon ginger-garlic paste
  • 1 tomato chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • Salt to taste
  • 1 cup coconut milk
  • 1 cup water
  • Chopped coconut for garnish


  • Lightly toast the dry mung beans. Don’t overcook it. Just toast for two minutes. It will help the mung beans to spread their wonderful aroma. Let itcome to room temperature. Then soak the mung beans in water for 2 hours.
  • Now strain the water. Clean the mung beans thoroughly.
  • Add water and mung beans in a saucepan. Boil for 20minutes.
  • In another saucepan heat olive oil. Sauté onion. Add ginger-garlic paste, tomato, cumin powder, red chilli powder, and turmeric powder. Cook for 3 minutes. Now add the cooked mung beans, salt, and coconut milk. Cook for another 5 to 10 minutes.
  • Pour in the serving bowl. Garnish with chopped coconut.


Serving: 4g | Calories: 286kcal | Carbohydrates: 24g | Protein: 8.3g | Fat: 19.2g | Saturated Fat: 13.3g | Sodium: 24mg | Potassium: 594mg | Fiber: 6.7g | Sugar: 5.4g | Calcium: 61mg | Iron: 3mg