Discover the vibrant flavors of India with this delightful Mung Bean Coconut Curry that promises to tantalize your taste buds! In just 40 minutes, you can whip up a comforting dish that combines the earthy goodness of mung beans with the creamy richness of coconut milk, making it a perfect choice for both weeknight dinners and special occasions. Whether you're a seasoned chef or a cooking novice, this recipe is simple yet impressive—your friends and family will be begging for seconds! Dive into this culinary adventure and unlock the secrets to creating a dish that is as nourishing as it is delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup mung beans, soaked
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 2 cups vegetable broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by soaking 1 cup of mung beans in water for at least 4 hours or overnight. This will help soften the beans and reduce cooking time.
- Once the mung beans are soaked, drain and rinse them under cold water. Set aside.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden.
- Add the minced garlic and ginger to the pot, stirring constantly for about 1 minute until fragrant. Be careful not to let them burn.
- Stir in the curry powder, allowing it to toast for about 1 minute to enhance its flavors. Make sure to mix well with the onion, garlic, and ginger.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the soaked mung beans to the pot and stir to combine.
- Cover the pot and let it simmer for about 20-25 minutes, or until the mung beans are tender. Stir occasionally and check if more liquid is needed; add water or broth as necessary.
- Once the mung beans are cooked, stir in the can of coconut milk. Mix well and let it simmer for an additional 5 minutes to allow the flavors to meld.
- Season the curry with salt to taste, adjusting based on your preference.
- Remove the pot from heat and let it sit for a few minutes. This will help thicken the curry slightly.
- Serve the mung bean coconut curry hot, garnished with fresh cilantro. It pairs well with rice or naan.
Tips
- Soak the Mung Beans: For best results, soak your mung beans for at least 4 hours or overnight. This not only reduces cooking time but also enhances their digestibility.
- Sautéing Technique: When sautéing the onion, aim for a golden color to bring out its natural sweetness. Don’t rush this step; it sets the foundation for a flavorful curry.
- Fresh Ingredients: Using fresh garlic and ginger will elevate the taste of your curry. Consider grating the ginger for a finer texture that melds beautifully into the dish.
- Adjusting Spice Levels: If you prefer a spicier curry, feel free to add a pinch of cayenne pepper or chopped green chilies when sautéing the onions.
- Consistency Control: Keep an eye on the consistency of your curry. If it becomes too thick, simply add a little more vegetable broth or water until you reach your desired texture.
- Garnish with Flair: Don’t skip the fresh cilantro garnish! It adds a burst of color and freshness that complements the rich flavors of the curry.
- Perfect Pairing: Serve your Mung Bean Coconut Curry with fluffy basmati rice or warm naan to soak up every last drop of the delicious sauce!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
