Vegan Mung Bean Curry!
This tomato coconut Vegan Mung Bean Curry is a flavourful and comforting side dish. I love to serve it over rice with roasted squash. It makes a great side dish, or can easily be turned into a main dish. It features warming spices, tomato, creamy coconut milk, and fresh aromatics.
Mung beans are a legume packed with protein, iron, magnesium, B vitamins, and calcium. They make a great plant-based protein option to include in your diet. Be sure to soak your mung beans for about 12 hours or overnight before cooking. Soaking your mung beans will help reduce cooking time and the amount of liquid needed during cooking, but it also helps with digestion and improves the absorbability of key nutrients.
For more comforting curry recipes, try my Thai Chickpea Coconut Curry Soup, Tomato Coconut Chickpea Curry, or Vegan Sweet Potato Lentil Curry.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Mung Bean Curry
Ingredients
- 2 teaspoons olive oil
- 2-3 cloves garlic minced
- 1-2 tablespoons ginger minced
- 1 medium onion diced
- 2 cups dried mung beans soaked for 12 hours and then drained
- 1 cup water
- One 400ml can of coconut milk
- One 680 ml jar of tomato sauce
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon turmeric powder
Instructions
- Heat olive oil in a large pot over medium heat. Add the garlic, ginger, and onion. Sautee for 3-5 minutes, until soft.
- Add your soaked mung beans, water, coconut milk, tomato sauce, salt, pepper, and turmeric. Be sure to soak your mung beans in advance to speed up cooking time and improve absorbability. Reduce heat to low-medium and summer until soft, about 40-45 minutes.
- Serve immediately.
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