Coconut Mung Curry

This Coconut Mung Curry is my ultimate bowl of comfort food that feels both incredibly nourishing and wonderfully indulgent. It’s the dish that completely changed my perception of the humble mung bean, transforming it from a simple health food into the star of a rich, fragrant, and satisfying meal.

For years, my go-to curry was always made with red lentils or chickpeas. They were familiar, reliable, and I knew exactly how they would turn out. Mung beans, on the other hand, were something I only used for sprouting or in simpler, brothy soups. I never imagined they could hold their own in a rich, creamy curry base. I thought they were too delicate, that their flavor would get lost.

The idea for this recipe came about on a chilly evening when I was craving a curry but was fresh out of my usual ingredients. I had a big bag of dried mung beans in the pantry and a can of full-fat coconut milk. On a whim, I thought, why not? I decided to treat the mung beans just as I would lentils, simmering them with ginger, garlic, turmeric, and other warm spices, and then finishing the dish with that luxurious swirl of coconut milk.

As it simmered, my kitchen filled with the most incredible aroma. The result was a revelation. The mung beans became wonderfully tender but still held their shape, and their subtle, earthy flavor was the perfect complement to the rich coconut milk. This Coconut Mung Curry was lighter than a chickpea curry but heartier and more texturally interesting than a lentil dal. It was the perfect happy medium I never knew I was missing.

Why You’ll Fall in Love with Coconut Mung Curry

Get ready to discover your new favorite curry. This Coconut Mung Curry is a standout dish for so many wonderful reasons.

• It’s Unbelievably Creamy and Comforting: The combination of tender mung beans and rich coconut milk creates a luxuriously creamy texture that is pure comfort in a bowl. It’s the perfect meal to warm you up from the inside out.
• It’s Packed with Gentle, Fragrant Flavor: This curry is beautifully spiced but not overwhelmingly hot. The warm notes of turmeric, cumin, and ginger meld perfectly with the sweet creaminess of the coconut.
• It’s Both Healthy and Hearty: This is a meal that truly nourishes you. It’s packed with plant-based goodness that leaves you feeling satisfied and energized, not heavy or sluggish.

The Health Benefits of Coconut Mung Curry

It’s a wonderful feeling when your favorite comfort food is also a nutritional powerhouse. This Coconut Mung Curry is exactly that. Mung beans are celebrated for being an excellent source of plant-based protein, fiber, and essential nutrients like folate and iron. They are also known for being easy to digest compared to other legumes. Paired with the anti-inflammatory properties of ginger and turmeric, this curry is a delicious way to support your overall health and wellness.

Perfect Occasions for This Coconut Mung Curry

• A Cozy and Nourishing Weeknight Dinner: It comes together with minimal fuss, making it perfect for a satisfying meal after a long day.
• A Fantastic Meatless Monday Staple: This recipe is so hearty and satisfying that you’ll never miss the meat.
• An Excellent Meal Prep Choice: The flavors of this Coconut Mung Curry deepen beautifully overnight, making it a perfect dish to cook on the weekend for delicious, healthy lunches all week long.

This recipe is proof that simple, wholesome ingredients can create something truly special. Get ready to cozy up with a bowl of your new favorite curry!

Chef’s Notes: Coconut Mung Curry

• Toast cumin seeds first – Sizzling them in oil unlocks nutty depth and sets the aromatic foundation for the curry.

• Bloom spices in tomato base – Cooking coriander, turmeric, and cayenne with crushed tomatoes intensifies their flavor and prevents raw bitterness.

• Use soaked mung beans – Soaking shortens cook time and ensures even tenderness. Split mung beans work best for a creamy finish.

• Simmer gently, stir midway – A low simmer keeps beans intact while stirring prevents sticking and promotes even cooking.

• Coconut milk = silky finish – Add it at the end to preserve its richness and avoid curdling. Full-fat yields the creamiest texture.

• Balance with lime juice – A squeeze of citrus brightens the curry and cuts through the coconut’s richness.

• Cilantro adds freshness – Stir in just before serving for a vibrant herbal lift. Parsley works if cilantro isn’t your thing.

• Customize heat level – Cayenne adds warmth, but you can swap in chili flakes or smoked paprika for a milder kick.

• Add greens for nutrition – Toss in spinach, kale, or chard during the final simmer for extra fiber and color.

• Make it a meal – Serve with basmati rice, naan, or crusty bread to soak up every drop of the golden broth.

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Coconut Mung Curry

0.0 from 0 votes

Course: Main Course, SoupCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

590

kcal

Total time

1

hour 

Get ready for a flavor bomb that’s simple, healthy, and 100% vegan! This Coconut Mung Curry delivers creamy coconut richness, fragrant spices, and tender mung beans in under an hour. Think Jamie Oliver’s relaxed vibe meets the heartiness of Indian street food—without any of the fuss. Perfect for weeknight dinners or meal prep, it’s a surefire way to brighten up your table and impress your friends with minimal effort.

Ingredients

• Aromatics

• 2 ½ tbsp neutral oil (canola or avocado)

• 2 tsp whole cumin seeds

• 6 cloves garlic, finely crushed

• 1 tbsp fresh ginger, grated

• Spices Seasonings

• 4 tsp ground coriander

• ¾ tsp ground turmeric

• ⅔ tsp kosher salt

• ⅓ tsp cayenne pepper

• Legumes Broth

• ⅔ cup split mung beans, soaked, rinsed, and drained

• 2 ⅔ cups water

• 1 ¼ cups crushed tomatoes (about a 10-oz can)

• 1 ⅛ cups full-fat coconut milk (≈9 oz)

• Garnish

• 1 unit juice of 1 lime

• ⅓ cup fresh cilantro, chopped

• Alternative Ingredients

• Neutral oil: swap with avocado oil or light olive oil

• Cumin seeds: use ½ tsp ground cumin in place of 2 tsp seeds

• Garlic: garlic powder ½ tsp = 1 clove for milder flavor

• Crushed tomatoes: fresh diced tomatoes or tomato puree

• Fresh ginger: ¼ tsp ground ginger for 1 tbsp fresh

• Mung beans: red lentils cook 15 min or yellow split peas

• Coconut milk: cashew cream for nut-allergy, dairy cream (non-vegan)

• Cilantro: flat-leaf parsley for a different herb note

• Cayenne pepper: smoked paprika or chili flakes for less heat

• Lime juice: lemon juice for a subtler citrus tang

Directions

• Toast Seeds Sauté Aromatics (5–6 min)
  Warm the oil in a heavy pot or Dutch oven over medium heat for about 1 min. Add cumin seeds and let them sizzle for another minute until aromatic. Toss in crushed garlic and grated ginger, then cook 3–4 min until soft and lightly golden, stirring constantly to prevent burning.
• Bloom Spices Tomatoes (5 min)
  Stir in crushed tomatoes, then sprinkle in coriander, turmeric, salt, and cayenne. Cook the mixture for 4–5 min, stirring frequently so the spices release their fragrance and deepen in color. This step is crucial: blooming spices in oil unlocks their full flavor profile.
• Simmer Beans (30 min)
  Pour in water and add rinsed mung beans, then raise heat to bring to a gentle boil (about 5 min). Once bubbling, reduce to low, cover, and let it simmer for 25 min, stirring once midway to keep beans from sticking. Taste a bean at 20 min—if tender, proceed; otherwise simmer up to 5 min longer. Optional: add a splash more water if it thickens too fast.
• Finish Garnish (4–5 min)
  Lower heat to medium, stir in coconut milk, and warm through for 3 min until silky. Remove from heat and fold in lime juice and chopped cilantro. Taste and adjust salt or heat; add extra lime if desired. Serve piping hot, paired with rice, naan, or crusty bread for soaking up the sauce.

Equipment

• chef’s knife
• cutting board
• Dutch Oven
• instant pot
• measuring cups and spoons
• Mixing bowls
• citrus juicer

Notes

• • Use a heavy-bottomed pot or Dutch oven to prevent sticking and ensure even heat distribution.
  • Pair with steamed basmati rice, garlic naan, or wilted spinach for a balanced meal.
  • Boost protein by stirring in cubed tofu, chickpeas, or shredded chicken for non-vegans.
  • Add a handful of baby spinach or kale in the last 5 min for extra greens.
  • Leftovers thicken as they chill—thin with water or broth when reheating.

Nutrition Facts

• Serving Size: 1g
• Calories: 590kcal
• Fat: 39g
• Saturated Fat: 21g
• Trans Fat: 0g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 11g
• Cholesterol: 0mg
• Sodium: 760mg
• Potassium: 1340mg
• Carbohydrates: 50g
• Fiber: 12g
• Sugar: 11g
• Protein: 16g
• Vitamin A: 668IU
• Vitamin C: 23mg
• Calcium: 163mg
• Iron: 8mg

FAQs: Coconut Mung Curry

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