| Prep: 15 mins | Cook: 60 mins | Difficulty: Easy | Serves: 6 |
Every culinary journey is punctuated by moments of revelation, of fusion, and of simple, unexpected delight. It is in such a moment that I discovered the enchanting world of mung beans, and thus, my much-beloved Vegan Mung Bean Curry flickered into existence. Mung beans, small green legumes, have a subtle sweet flavor that take on the aromatic conjunction of spices in this recipe, while their high protein and fiber content provide a healthful dose of nourishment.
Far removed from my conventional staples of bison burgers and venison steaks, this recipe reveals that culinary inspiration can be born from diverse cultures and diets. The Vegan Mung Bean Curry stands as a testament to the enriching experience of exploring unfamiliar flavors, while it also embodies the same invigorating spirit that breathes life into my more traditional Montana favorites.
Not Just Delicious, But Healthful Too
Eating well is about more than just pleasing the palate; it’s also about nourishing the body. This Vegetable Mung Bean Curry is not only a festival of flavors, but also a veritable powerhouse of nutrients. Mung beans are high in essential vitamins and minerals, especially folate, iron and magnesium which are beneficial for a variety of body functions. Furthermore, this dish is low in fat, high in fiber, and rich in plant-based protein, making it an excellent choice for anyone seeking a healthful, hearty meal.
Pairs Beautifully with a Variety of Dishes
While Vegan Mung Bean Curry can undoubtedly stand alone as a satisfying meal, it can also beautifully complement a variety of other dishes. It pairs magically with a side of naan bread, ideal for scooping up every bit of curry flavored goodness. Furthermore, a colorful salad replete with crisp greens, juicy tomatoes, and crunchy carrots can provide a refreshing contrast that elevates this comforting curry to a sublime dining experience.
If you’re feeling a bit bold, consider pairing it with a tangy tamarind chutney. Or perhaps serve it alongside vegan samosas from BBC Good Food or a sumptuous lentil soup from Cookie and Kate. The possibilities are as limitless as your culinary creativity allows.
In essence, the Vegan Mung Bean Curry is more than just a recipe. It’s a celebration of culinary diversity, a journey through flavors, and a testament to the art of healthy cooking. From my kitchen here in the vast landscapes of Montana, I hope this dish brings you as much joy as it brings me—both in cooking and in savoring it.
What You’ll Need
- 1 cup of dry mung beans
- 2 cups of water
- 2 tablespoons of coconut oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 teaspoons of fresh ginger, grated
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 2 teaspoons of curry powder
- 1/2 teaspoon of chili powder (optional)
- 1 can of coconut milk (13.5 oz)
- 2 cups of fresh tomatoes, chopped
- Salt and black pepper to taste
- 2 cups of fresh spinach leaves
- 2 tablespoons of fresh cilantro, chopped for garnish
- 6 servings of cooked basmati rice to serve
Method
Step One
Begin by rinsing 1 cup of dry mung beans under cold water until the water runs clear. Once rinsed, place the mung beans into a pot and add 2 cups of water. Bring the water to a boil over a medium heat, then reduce the heat to a simmer, cover the pot and cook the beans for about 40 minutes until they are tender.
Step Two
While the mung beans are cooking, take a large pan and heat 2 tablespoons of coconut oil over a medium heat. Once the oil is hot, add the chopped large onion and cook until it is translucent and starts to color. This should take about 5 to 6 minutes.
Step Three
Next, add the minced garlic and grated fresh ginger to the pan and cook for another minute, stirring so they don’t burn. After a minute, add the spices: 1 teaspoon of turmeric, cumin and coriander, 2 teaspoons of curry powder and 1/2 teaspoon of chili powder. Stir to combine them with the onion, garlic and ginger.
Step Four
Once the spices are mixed in, pour 1 can of coconut milk into the pan along with 2 cups of chopped fresh tomatoes, cooking the mixture over a low heat.
Step Five
When the mung beans are tender, drain them and add them to the pan. Stir to combine them with the other ingredients, then season the mixture with salt and black pepper to taste. Cover the pan and allow the curry to simmer for about 30 minutes over a low heat, until the flavors have combined.
Step Six
Five minutes before the curry is done, stir in 2 cups of fresh spinach leaves until they wilt and become part of the curry.
Step Seven
Serve the curry hot over a bed of cooked basmati rice, garnished with chopped fresh cilantro for added flavor. Enjoy your Vegan Mung Bean Curry!
