Curried Mung Beans

5 from 3 votes

Healthy, low fat, satiating and easy, curried mung beans without oil. Simmered in a spiced tomato and onion sauce. Naturally vegan and gluten-free.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan

Servings: servings

Calories: 118kcal

In a nonstick pan, add 3 tablespoons of vegetable stock and fry onion and tomato until wilted. Stir through fresh garlic and ginger for a minute then stir through all the spices, including the onion and garlic powders.
2 medium Tomatoes, 1 medium Onion, 1 tablespoon Tomato paste, 2½ cm Ginger, 3 cloves Garlic, 1 tablespoon Garlic powder, 1 tablespoon Onion powder, 1 teaspoon Cumin powder, ¼ teaspoon Hot chili powder, 1 teaspoon Coriander powder, ½ teaspoon Turmeric powder, 1 tablespoon Curry powder
Stir through the mung beans, parsley stalks and add the vegetable stock. Bring to a boil with the lid on and then turn down the heat to low-medium and simmer for 30 minutes or until theb beans have completely softened. Turn off heat and stir through lime juice. Serve warm topped with the finely chopped parsley.
2 cups Mung beans, 1 small Lime, 5 cups Vegetable stock, 1 large handful Parsley

Vegetable stock can be replaced with water and salt to taste, as there are a lot of spice and aromatics in this dish there will be lots of flavor.

Feel free to adjust the measurements of the spices to suit your taste. You can also up the amount of garlic and ginger used.

Forgot to pre-soak your beans? No worries, just cooked them for at least 50-60 minutes until they have completely softened.

Enjoy with a side of cabbage salad such as this kupus salata.

If you love this type of recipe, you will also love my yellow split pea dal or my sweet potato spinach and chickpea curry. Otherwise, try my easy savory curried barley porridge.