Mung Bean & Coconut Curry

1 tablespoon whole cumin seeds
9 cloves of garlic, crushed
1 15 ounce can petite diced tomatoes
2 tablespoons freshly grated ginger
2 tablespoons ground coriander
1 teaspoons turmeric
1 teaspoon sea salt (optional)
1 teaspoon cayenne pepper (or less if you like it mild)
4 cups water
1 cup mung beans, picked over for stones and well rinsed
1 15 ounce can coconut milk
juice of 1-2 limes
½ cup chopped fresh cilantro

Place a large cast iron pot over medium-high heat. Add the cumin seeds and dry cook for about 1 minute, until they just begin to darken. Add the garlic, and a few tablespoons water and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn’t burn. Add the tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Sautée this mixture for 5 minutes, stirring frequently. Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice. Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high. Once the curry comes to the boil, turn off the heat. Stir in the cilantro and the juice of one lime. Taste and decide whether you’d like to add the second lime as well. Serve hot.


★★★★★ 5 out of 5 stars—Best ever!

I found the original recipe during a random search on the internet and I’m glad I searched. This recipe was amazing. I’d love to take credit for it, but I cannot. The Muffin Myth knows their stuff when it comes to great tasting vegetarian food. Here’s the link for the original recipe: Mung Bean and Coconut Curry. The only thing I did was omit the oil to make it ETL compliant, I made the salt optional, and converted some of the measurements to standard units. This also freezes well for those who portion meals for convenience. Enjoy!

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