Mung Bean and Coconut Curry

Mung Bean and Coconut Curry! This easy vegan curry is packed with Indian flavors, coconut milk, cilantro, and lime. It's incredibly easy and can be made in the Instant Pot or on the stove top.

Ingredients:

4 Tbsp canola oil or other neutral-flavored oil
1 Tbsp whole cumin seeds
9 cloves garlic crushed (about 3 Tbsp crushed garlic)
14 oz can crushed tomatoes
2 Tbsp freshly grated ginger
2 Tbsp ground coriander
1 tsp turmeric
1 tsp sea salt
1 tsp chili powder
4 cups water
1 cup mung beans picked over for stones and well rinsed
14 oz can coconut milk
1-2 medium limes juiced
1/2 cup fresh cilantro chopped


(this is what mung beans look like)


Instructions:

(stove top)

In a large pot heat the cooking oil over medium-high heat.

Add the cumin seeds and cook for about 1 minute, until they just begin to darken.

Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.

Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and chili powder.

Sauté this mixture for 5 minutes, stirring frequently.

Add the water and mung beans. (I pre-boiled the mung beans for about 30 minutes before adding them to the spice mixture) 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.

We served it with Indian Rice and Naan bread (see other recipes).