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Mung Bean, Tomato & Coconut Curry


Splash of Peanut Oil or Canola Oil

6-8 Garlic Cloves

1 Tin Crushed Tomatoes 14-17oz.

1.5"-2" Piece of Ginger

1 Tbsp Cumin

2 Tbsp Corriander

1 Tbsp Turmeric

1 Tsp Cayenne


3-4 Cups Water

2 Cups Mung Beans

1 tin Coconut Milk

Juice of 1 Lime

1 Cup Chopped Cilantro

Method 1. In a large Dutch oven, heat the cooking oil over medium-high heat.

2. Add the cumin seeds and cook for about 30 seconds.

3. Add the garlic, and sauté for 2 minutes until it has browned.

4. Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, 1 tsp salt, and cayenne. Cook for 4-5 minutes, stir so it doesn't burn. Add water & bring to boil.

5. Reduce heat, cover & cook until beans are cooked 40-45 minutes.

6. Turn off heat & mix in Coconut Milk & Cilantro & Lime Juice

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