Mung bean coconut curry

5 from 2 votes

This flavorful stew is packed with mung beans, rice, and kale. Enjoy this one pot meal by the spoonful, or scoop it up with warm flatbread.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Indian, Vegan

Keyword: dairy free, mung bean stew, one pot meal

Servings: people

Calories: 262kcal

Author: Cadry Nelson

Ingredients

1 ½ cups mung beans
½ cup brown rice
1 teaspoon avocado oil or other neutral-flavored cooking oil
1 medium yellow onion chopped
3 cloves garlic minced
1 Tablespoon dried coriander
1 Tablespoon curry powder
½ teaspoon ancho chili powder
3 cups water
1 teaspoon Better Than Bouillon, no chicken base
1 (13.5-ounce) can reduced fat coconut milk
1 teaspoon salt plus more to taste
Dash of pepper
Dash of cayenne
3 cups chopped kale
Cilantro optional garnish

Instructions

Pour mung beans and brown rice into a fine mesh sieve. Sort through them, discarding anything inedible or broken. Then fully rinse the mung beans and rice under running water. Then set them aside for later use.
Bring a soup pot to a medium heat with avocado oil. Add chopped onion and minced garlic. Saute for 3 to 5 minutes, until translucent and fragrant.
Add dried coriander, curry powder, and ancho chili powder. Stir to fully incorporate with the onions and toast the spices. Cook for 1 to 2 minutes.
Add water, Better Than Bouillon no chicken base, mung beans, rice, and reduced fat coconut milk, and stir to fully incorporate.
Bring to a simmer. Once it is simmering, turn the heat to low medium and cover. Cook for 40 minutes, stopping occasionally to stir.
Near the end of the cooking time, add salt, pepper, and cayenne, and stir to incorporate. Taste and add more of each, if desired.
Once the mung beans are fully tender, stir in chopped kale. It may look like a lot of kale, but once it hits the hot mung beans, it will quickly wilt. Cook for 2 more minutes.
Taste one more time for seasonings, adding more salt and/or cayenne, if desired. Scoop the mung bean coconut curry into bowls.
If you like, serve with flatbread for scooping it up, vegetable samosas, and/or your favorite vegetable side dish.

Notes

Store leftovers in an airtight container in the refrigerator. It will keep for 3 or 4 days. Reheat in the microwave or on the stove.

Leftovers also freeze well. Freeze in a freezer-safe container. When you're ready to enjoy it, move it to the refrigerator to thaw. Then reheat in the microwave or on the stove.

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