Mung Bean Curry

I have never tried mung bean before, only bought it a few days ago and couldn’t find it anywhere in the supermarkets, I got it from a health food store. Everyone loves this dish, even children, will love this dish it’s so warming and comforting but leaves you feeling light.


½ tsp coconut oil or olive oil
1 red onion, chopped
1 tsp finely chopped garlic cloves
1 tsp grated fresh root ginger
3-4 small red or green chillies, finely chopped
1 heaped tsp soya bean paste
1 tsp cinnamon
1 ½ turmeric
1 tsp paprika
2 fresh or dried kaffir lime leaves
3 plum tomatoes, chopped
1 sweet potato, dried
400ml (14fl oz/1 2/3 cups) coconut milk/or soy single cream
150g (5oz/generous 2/3 cup) Split mung beans, soaked for 1 hour and cooked
1 handful of baby spinach
Leaves (optional)
Coriander (cilantro), chopped to garnish
Brown rice, to serve


Heat the coconut oil/olive oil in a large pan, then add the onion, garlic, ginger, chillies and soybeans paste and sauté for 2-3 minutes to soften the onion.

Add the spices, lime leaves and tomatoes and cook for a further 2-3 minutes to soften the tomatoes. Add the sweet potato and cook for 3 minutes, then add the coconut milk/soya single cream which you’re using, then add the mung beans. Simmer for 15-20 minutes until the sweet potato is tender.

Adding the handful of spinach at the end is a nice touch or just add coriander (cilantro) as garnish. Serve with brown rice.

Natasha Corrett
Vicinities Edgson.