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Mung Bean Curry


  • Calories: 194 (per serving, assuming 4 servings)

  • Protein: 10g

  • Fat: 4g

  • Carbohydrates: 32g

  • Fiber: 9g

  • Sugar: 5g


  • 1 cup mung beans, soaked overnight and drained

  • 1 tablespoon olive oil or coconut oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon grated ginger

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon salt

  • 2 medium tomatoes diced

  • 1 cup vegetable broth or water

  • 1/2 cup chopped cilantro leaves, for garnish (optional)


  1. Heat the oil in a large pot over medium heat.

  2. Add the onion and cook until softened, about 5 minutes.

  3. Add the garlic and ginger and cook for another minute.

  4. Add the spices (cumin, coriander, turmeric, cayenne pepper, and salt) and stir to coat the onions and garlic.

  5. Add the soaked and drained mung beans, diced tomatoes, and vegetable broth or water.

  6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, until the mung beans are tender and the curry has thickened.

  7. Serve hot, garnished with chopped cilantro leaves if desired with a small bowl of rice or roti.

Note: Macros may vary depending on the brand of ingredients used and the serving size.

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