Full indian meal of curry, rice and fresh vegetables

Mung Bean Curry

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x


This mung bean curry is healthy & easy to prepare. Sweet potato and spinach are added to make it a complete vegan meal with rice. 



  • 500g (2½ cups) dried mung beans
  • 45ml (3 tbsp) coconut oil
  • 7.5ml (½ tbsp) mustard seeds
  • 2.5ml (½ tsp) fenugreek seeds
  • 2.5ml (½ tsp) asafoetida
  • 10 curry leaves
  • 5 onions, peeled and finely chopped
  • 45ml (3 tbsp) Daregal frozen garlic
  • 45ml (3 tbsp) Daregal frozen ginger
  • 45ml (3 tbsp) Daregal frozen red chillies
  • 60ml (4 tbsp) ground cumin
  • 30ml (2 tbsp) ground turmeric
  • 30ml (2 tbsp) ground coriander
  • 30ml (2 tbsp) sea salt
  • 3 x (400g) tins of chopped tomatoes
  • 1.5ℓ (6 cups) vegetable stock
  • 45ml (3 tbsp) brown sugar
  • 1kg (6 medium) sweet potatoes, peeled and cut into chunks
  • 240g (8 cups) spinach, washed
  • 1 lime, juiced
  • Coriander leaves, washed


  1. Soak the dried mung beans in plenty of water overnight.
  2. Rinse and drain the beans.
  3. Place the beans and 2.5ℓ (10 cups) of water in a large saucepan and bring to the boil over medium heat.
  4. Simmer over a low heat for 30 minutes, or until the mung beans are soft. Drain and set aside.
  5. Melt the coconut oil in a large saucepan over medium heat.
  6. Add the mustard and fenugreek seeds.
  7. Once the seeds start popping, stir in the asafoetida and curry leaves. Fry for 1 minute.
  8. Tip in the onions and stir. Continue to cook for about 5 minutes, or until the onions are translucent and softened.
  9. Stir in the garlic, ginger and chilli. Cook for 1 minute.
  10. Add the cumin, turmeric, coriander and salt.
  11. Pour in the chopped tomatoes, vegetable stock and sugar.
  12. Let the sauce reach a simmering point then tip in the sweet potatoes. Cook for 10 minutes or until the the sweet potatoes are almost cooked.
  13. Tip in the mung beans, stir and cook for another 10 minutes.
  14. Add the spinach and let it wilt in the heat.
  15. Pour in the lime juice, stir and season to taste.
  16. Serve with brown rice and top with coriander leaves.


  • If you can’t get hold of frozen garlic, ginger or chillies, substitute with the following, respectively – 6 garlic cloves, 5cm (2in) fresh ginger root and 4 red chillies.
  • For a smoother base sauce, I blended the chopped tomatoes until smooth and then added it to the curry.
  • Category: Curry
  • Method: Simmer
  • Cuisine: Indian

Keywords: mung bean curry, mung bean recipe, vegan bean curry, mung beans curry recipe