Coconut Mung Bean Curry Recipe

By admin |


This coconut mung bean curry is a reasonably quick and easy affair. The trickiest thing about it is remembering to soak the mung beans the night before – I didn’t and made do with an afternoon, which just about sufficed. They did take a tiny bit longer than usual to cook but the good news is they retain their shape so well you’re unlikely to overcook them.

I adore this curry and have made it many times before. It is perfect served with rice or noodles and wonderful when paired with roasted spiced potatoes. Just like a dhal, it’s one of those dishes that requires minimal tampering – occasional stirring, a wee bit of patience and you’re good to go. Enjoy!

Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at

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1 tbsp coconut oil
1 onion
2 garlic cloves
1 thumbsized piece of ginger
1 cup dried and soaked mung beans
1 can (approx 1 1/2 cups) full fat coconut milk
1 tsp cumin
3 cups of water
salt and pepper


  1. Heat the coconut oil in a heavy based saucepan.
  2. Finely chop the onion and add to pan. Salt, clamp on lid and allow to soften on a medium to low heat for several minutes.
  3. Mince the garlic and ginger and add to pan. Season with salt and pepper, stir, clamp on lid and allow the flavors to infuse.
  4. Drain the mung beans and rinse. Add to the pan along with the softened onion, garlic and ginger and stir to combine.
  5. Pour in the coconut milk, 1 cup of water, cumin, season, stir and bring to a gentle simmer.
  6. Add the remainder of the water gradually – as the beans absorb the liquid. You never want it too dry so remember to periodically stir and top up with the water.
  7. Simmer for at least an hour until all the water has been used and the beans are thoroughly cooked, remembering to occasionally stir. Season generously. Serve immediately or gently reheat the next day – you may need a little more water to loosen it if you choose to do this.