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Vegan Mung Bean Curry

Mung Bean Curry

Laura Brining
A comforting tomato and coconut milk mung bean curry.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

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.