Mung Bean Coconut Curry

This dish blends the flavors of Indian curry with an onion-tomato base with the rich flavors of coconut milk found in Thai curry to make a delicious, hearty meal!

Mung Bean Coconut Curry
Prep Time: 15 mins
Cook Time: 40 mins
Yield: 4 servings

Ingredients

• 200 g whole mung beans, rinsed
• 3 cups water, more if needed
• 2 tsp cooking oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 400 g tomatoes, diced
• 1 tsp cumin seeds
• ½ tsp ground turmeric
• ½ tsp ground coriander
• ¼ tsp cayenne pepper
• 1-400 g can full-fat coconut milk
• Kosher salt, to taste
• 1 lime, juiced
  
  

Directions

1. In a pot, bring water and mung beans to a boil. Reduce to a simmer and let cook until tender for around 30 minutes.
2. Meanwhile, heat oil in a skillet over medium heat. Add cumin seeds and cook for 1 minute until fragrant. Add onions and sauté until they turn translucent, for 3-5 minutes.
3. Add garlic and ginger. Continue cooking until fragrant for 1-2 minutes before adding tomatoes, remaining spices, and a pinch of salt. Stirring occasionally, let this mixture cook until the tomatoes break down and the mixture becomes thicker.
4. Once mung beans are tender, drain and excess water and add to the onion tomato mixture. Stir to combine and add coconut milk. Simmer mixture for 5-10 minutes. Add lime juice and salt to taste before removing from heat and serving with rice.

Per serving: 452 calories: 51.1 g carbs; 21.9 g fat; 17.4 g protein