Hearty, Velvety & Comfortingly Spiced — for a bowl that’s both soul-warming and deeply satisfying, Creamy Mung Bean Stew is a plant-powered classic. This one-pot wonder blends tender mung beans with coconut milk, aromatics, and spices to create a rich, velvety stew that’s as comforting as it is nourishing. Whether served with rice, flatbread, or on its own, Creamy Mung Bean Stew is a cozy dish that delivers big flavor with minimal effort.
What makes Creamy Mung Bean Stew special is its balance of creamy richness and earthy depth. The mung beans soften into the broth, thickening it naturally, while coconut milk adds silkiness and a hint of sweetness. Ginger, garlic, and cumin bring warmth and complexity, and a squeeze of citrus at the end lifts everything with brightness. Whether kept mild or spiced up with chili, Creamy Mung Bean Stew is endlessly adaptable and always satisfying.
The first time I made Creamy Mung Bean Stew, I was amazed at how the mung beans transformed—plump, tender, and infused with the flavors of the broth. The coconut milk gave it a luxurious texture, and the whole dish came together in under 40 minutes. Since then, Creamy Mung Bean Stew has been my go-to for cozy nights and nourishing resets.
Now, I prepare Creamy Mung Bean Stew regularly for weeknight dinners, meal prep, or as a comforting dish to share. Whether topped with fresh herbs, served with lime wedges, or paired with warm naan, Creamy Mung Bean Stew always delivers warmth and wellness.
Table of Contents
Why You’ll Love Creamy Mung Bean Stew
- Rich, Velvety Texture – Coconut milk and mung beans create a creamy base
- Deep, Warming Flavor – Aromatics and spices build comforting depth
- One-Pot Simplicity – Minimal cleanup, maximum flavor
- Naturally Vegan & Gluten-Free – Wholesome and inclusive
- Perfect for Any Season – Light enough for summer, cozy enough for winter
Health Benefits of Creamy Mung Bean Stew
- High in Plant Protein & Fiber – Mung beans support digestion and satiety
- Rich in Antioxidants & Minerals – Thanks to ginger, garlic, and veggies
- Dairy-Free & Gluten-Free – Clean, allergy-friendly ingredients
- Supports Immune & Gut Health – Coconut milk and spices nourish from within
- Customizable for Dietary Needs – Add greens, grains, or protein as desired
When to Make Creamy Mung Bean Stew
- Weeknight Dinner Staple – Quick, hearty, and satisfying
- Meal Prep Hero – Tastes even better the next day
- Plant-Based Comfort Food – Cozy without heaviness
- Cold Weather Warmer – A bowl of calm on chilly nights
- Everyday Nourishment – Wholesome, simple, and soul-soothing
Chef’s Notes: Creamy Mung Bean Stew
• Simmer gently, stir with care – Mung beans cook evenly with a light stir every 10 minutes. It prevents sticking while keeping their creamy body intact.
• Aromatics are your flavor engine – Onion, garlic, and ginger bloom beautifully in oil. Take your time to coax out sweetness before adding to the pot.
• Coconut milk goes in last – Add it toward the end to prevent splitting and preserve its silky finish. Keep heat low when you swirl it in.
• Greens wilt fast – Spinach or malunggay only need 1–2 minutes at the end. Overcooking dulls their color and vibrancy.
• Adjust thickness to your mood – Add a splash of hot water for soupier spoonfuls, or let it reduce for a stew that clings to rice.
• Lime transforms the finish – A little citrus right before serving brings brightness and cuts through the richness.
• Use salt with purpose – Build salt in stages, especially if your broth is sodium-rich. Finish with a pinch after tasting with the coconut milk.
• One-pot, endless riffs – Add a spoonful of curry paste, soy sauce, or smoked paprika for regional twists with minimal effort.
• Batch-cook for the win – This stew holds beautifully for up to 4 days. The flavor deepens and the beans stay tender without falling apart.
• Serve with a side of texture – Think garlic fried rice, toasted naan, or crunchy roasted chickpeas as a contrast to the soft, creamy stew.
Creamy Mung Bean Stew
4
servings5
minutes50
minutes210
kcal55
minutesGet ready to dive into a bowl of cozy comfort! This Creamy Mung Bean Stew brings together tender mung beans, fragrant garlic and ginger, and lush greens in a silky coconut broth. It’s a one-pot delight that even the busiest home cooks will adore – think Jamie Oliver’s rustic charm mixed with Nigella’s indulgent flair. Whether you stir it into rice or savor it as a nourishing soup, this Filipino-inspired classic will warm your heart and excite your taste buds!
Ingredients
- Beans Broth
1⅓ cups dried mung beans or green split peas
4 cups low-sodium vegetable broth
- Aromatics
2 teaspoons olive oil
1 small yellow onion finely diced
2 garlic cloves smashed
2 teaspoons freshly grated ginger
- Finishing Touches
⅔ cup canned coconut milk
2 cups fresh baby spinach or substitute ½ bunch malunggay
kosher salt to taste
- Alternative Ingredients
Mung beans → green lentils or split peas same cooking time
Vegetable broth → chicken broth or water with bouillon cube
Olive oil → avocado oil or melted coconut oil
Onion → shallot milder flavor
Garlic → garlic powder 1/4 tsp per clove
Fresh ginger → 1/2 tsp ground ginger
Coconut milk → dairy-free creamer or cashew cream
Spinach → kale or collard greens tough greens require longer cooking
Salt → soy sauce or tamari for a deeper flavor
Directions
- Beans Simmering – Rinse the mung beans under cold water, then transfer to your dutch oven with the vegetable broth. Bring to a gentle boil over medium-high heat. Reduce to a simmer, partially cover, and cook for about 40 minutes, stirring every 10 minutes. If the liquid drops too low, add hot water to maintain a thick-soup consistency. (Approx. 40 min)
- Aromatic Bloom – While the beans soften, warm the olive oil in a nonstick pan over medium heat. Add onion, garlic, and ginger, sautéing until the onion turns translucent and the mixture is fragrant, about 3 minutes. This step unlocks the alliums’ natural sweetness and enhances umami. (Approx. 3 min) Optional: stir in 1 tablespoon red curry paste for a spiced twist.
- Combine Simmer – Pour the sautéed aromatics into the bean pot. Stir to incorporate and simmer together for 5 minutes, allowing flavors to meld.
- Cream Greens and Serve – Lower the heat, then swirl in the coconut milk. Add spinach (or malunggay), stirring until wilted—about 2 minutes. Avoid boiling aggressively to keep the coconut milk silky. Taste and adjust salt as needed. Serve hot, over rice or with crusty bread. (Approx. 2 min)
Equipment
- nonstick pan
- Dutch Oven
- measuring cups and spoons
Notes
- • For extra body, stir in ½ cup cooked brown rice or quinoa before serving.
• A squeeze of lime brightens the rich coconut broth and balances the earthiness of the beans.
• Top with chopped cilantro or scallions for color and freshness.
• Serve alongside steamed jasmine rice, warm flatbread, or crusty baguette.
• Customize with sliced bell peppers, chopped tomatoes, or a spoonful of chili crisp for heat.
• Store leftovers in airtight containers for up to 4 days; flavors deepen as it rests.
Nutrition Facts
- Serving Size: 1g
- Calories: 210kcal
- Fat: 5g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 140mg
- Potassium: 600mg
- Carbohydrates: 34g
- Fiber: 5.3g
- Sugar: 1g
- Protein: 8g
- Vitamin A: 900IU
- Vitamin C: 4mg
- Calcium: 30mg
- Iron: 0.9mg
FAQs: Creamy Mung Bean Stew
Can I use canned mung beans instead of dried?
Yes. Use about 2½ cups drained canned mung beans. Skip the long simmer and warm them gently before adding coconut milk and greens.
Can I substitute another legume?
Absolutely. Green lentils or yellow split peas work well and have a similar cooking time and texture.
Is it okay to skip coconut milk?
You can, but the stew will be less creamy. Substitute with cashew cream, oat cream, or a splash of plant-based milk blended with cooked white beans.
Can I use frozen spinach?
Yes. Stir it in during the final minutes. No need to thaw first—just add it straight to the hot broth until heated through.
How do I make this spicier?
Add chili oil, red curry paste, or sliced fresh chilis during the sauté step. Adjust to taste depending on heat preference.
Is this stew good for kids?
Very. It’s mildly seasoned, comforting, and easy to digest. Just skip the spice additions for younger palates.
Can I freeze it?
Yes. Let it cool completely, then freeze in individual portions. Thaw in the fridge and reheat gently on the stove.
Can I use ginger powder instead of fresh?
Yes. Use ½ teaspoon ground ginger in place of the 2 teaspoons fresh for a subtler flavor.
What protein can I add?
For plant-based options, try tofu cubes or tempeh. For non-veg adaptations, shredded chicken or flaked fish would also pair well.
How long does it keep in the fridge?
Up to 4 days in an airtight container. Reheat gently over medium heat and add water if needed to loosen the texture.
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