Have you heard about mung beans but you actually have no idea what to do with them? Or you want to incorporate more lentils and beans in your dietary schedule but you have no idea how? This extra creamy mung bean curry is your to-go dinner! So easy, so yummy, and packed with not only protein but other essential nutrients, too!
Oh, I get it. Mung beans, what the heck is mung beans??? But beans.. wait. Are you actually supposed to eat beans and lentil on a vegan diet? Yes and yes. Mung beans shouldn’t be missing in your vegan kitchen!!
If you really don’t know how delicious mung beans can be, check out this recipe for Easy Vegan Stir-Fry With Mung Beans! It’s very easy to make (just a matter of a few minutes, really!) and it’s very nutritious.
Here is a little reminder why you truly SHOULD eat more mung beans:
- Mung beans are VERY rich in certain nutrients. They contain potassium, magnesium, and fibre. Altogether it can reduce the risk of getting a stroke or heart disease.
- Eating mung beans regularly may help drop blood pressure. Enzymes that are present in mung beans efficiently fight against high blood pressure and other diseases that are connected to high blood pressure.
- Mung beans improve your digestive health because they are rich in fibre and resistant starch. Especially the enzyme called pectin helps regular bowel movements!
- Mung beans make you feel fuller and that’s why they help with a weight loss! Nutrients in mung beans release certain enzymes that make you feel fuller. So eat more mung beans if you want to shred a few kilos!
- Just one cup of cooked mung beans provides so much folate that you are good for a whole day! This is especially good in pregnancy when women are advised to consume a higher intake of folate to prevent birth defects.
And if you didn’t already, mung beans are very tasty and easy to add in your vegan diet. They have a slightly sweet taste. Therefore they are great in soups, stir-fries, curries, etc.
To prepare this creamy curry, you need mung beans, coconut milk (can be light if you watch your calorie intake), onion, garlic, bay leaves, a bunch of spices (coriander, turmeric, cumin, mustard seeds), sweet potato, and coriander leaves (for garnish).
For the extra creamy curry, I recommend using coconut cream instead of coconut milk! I know, I know, a lot of calories there. But the taste is so much better!!
Creamy Mung Bean Curry
Ingredients
- 1 cup mung bean
- 3 cups water
- 2 tbsp olive oil
- 1 large yellow onion peeled and chopped
- 3 cloves garlic peeled and chopped
- 2 tsp mustard seeds
- 2 bay leaves
- 2 tsp ground turmeric
- 1 tsp coriander
- 1 tsp ground cumin
- 1 can coconut milk (can be light)
- fresh coriander leaves for garnish
- 1 large sweet potato peeled and cut in small chunks
Instructions
- To a saucepan add mung beans, sweet potato, and water. Bring it to boil and cook for 15-20 minutes. If needed, add more water.
- In another saucepan, heat up olive oil and add onion and garlic. SauteƩ for 2 minutes. Then add all the spices and cook for another 2 minutes.
- Add coconut milk and cooked mung beans. Simmer everything on medium heat for 10 minutes. Remove bay leaves.
- Split into bowls and garnish with fresh coriander leaves.
- Enjoy!
Nutrition
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Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.