Mung Bean And Coconut Curry
This Mung Bean and Coconut Curry is one of my favorite vegetarian recipes. It's ultra-creamy, comforting, and full of bold Indian flavors. I'm not much of an Indian cook, but this recipe could fool you into thinking I work at an Indian restaurant. Both stovetop and Instant Pot instructions are provided!
Ingredients
- 1 cup mung beans, or split mung beans (the split variety will cook a bit quicker)
- 4 tablespoons neutral oil (like canola, vegetable, or avocado)
- 1 medium onion (diced)
- 3 tablespoons garlic (chopped, about 9 medium cloves)
- 2 tablespoons ginger (chopped)
- 1 tablespoon ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2 teaspoons coarse kosher salt
- 14 ounces can crushed tomatoes (400 ml)
- 14 ounces can coconut milk (400 ml, full-fat preferred)
- 2 tablespoons butter
- 1 tablespoon lemon juice (½ of a small lemon)
- ½ cup cilantro (chopped)
Instructions
Stove Top Instructions
- Rinse the mung beans in cold water until the water runs clear. Set aside.
- Heat a large pot or deep skillet over medium-high heat. Add oil, and once it starts shimmering, add onions, garlic, and ginger. Cook for 4 minutes until the onions are translucent.
- Add cumin, coriander, turmeric, cayenne pepper, and salt. Cook for 30 to 60 seconds until fragrant, stirring frequently to prevent burning.
- Add 3 cups of water, dried mung beans, and crushed tomatoes. Reduce heat to low, cover with a lid, and simmer for 35 minutes until the mung beans are mostly softened. If they're not quite soft after 35 minutes, add a few spoons of water and cook for an additional 5 minutes.
- Remove the lid. Stir in coconut milk and butter. Continue cooking on low heat, uncovered, for 10 minutes until the curry thickens and becomes creamy. Stir in lemon juice and cilantro, then serve.
Instant Pot Instructions
- Rinse the mung beans in cold water until the water runs clear.
- Using the "Sauté" function, heat your Instant Pot on normal heat. Add the cooking oil, and then add onions, garlic, and ginger. Cook for 4 minutes, stirring frequently.
- Add cumin, coriander, turmeric, cayenne pepper, and salt. Sauté for 30 to 60 seconds until fragrant, stirring frequently.
- Mix in 3 cups of water, mung beans, and crushed tomatoes. Place the lid on your Instant Pot and set it to manual pressure cook on HIGH setting for 10 minutes. It should take about 15 minutes to come to pressure.
- Allow the pressure to release naturally (this should take about 20-30 minutes) and remove the lid.
- Stir in coconut milk, butter, lemon juice, and cilantro, then serve.
Notes
Mung beans: You can use mung beans or split mung beans. Split mung beans are sometimes labeled as moong dal. The cooking time will be about 10 minutes shorter.
Storage: Allow the curry to cool to room temperature, then store it in an air-tight container in the refrigerator for up to 4 days.
Nutrition
Calories: 437kcalCarbohydrates: 36gProtein: 12gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 10mgSodium: 913mgPotassium: 922mgFiber: 10gSugar: 9gVitamin A: 473IUVitamin C: 18mgCalcium: 117mgIron: 6mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!