Can’t beat a good curry. It’s comforting, filling, packed full of flavour and totally delicious. I am always on the lookout for a new combination an this moong bean curry has been my latest favourite. When cooked the moong beans go all mushy so the overall consistency is more of a Dahl, lusciously creamy. I have used fresh curry leaves which they really make a world of a difference, adding so much fresh vibrancy to the dish. It’s definitely worth to go the extra mile to find them, I got mine from my local Indian shop.

Serve this curry with a generous squeeze of lime to contrast the sweetness of the coconut, some fresh coriander and maybe some naan bread and you soon will go for seconds, it’s honestly that good! 

Serves 4-5 people 

1 tbsp of mustard seeds 

1 tbsp of cumin seeds 

A small handful of curry leaves 

A thumb size piece of ginger – grated 

3 garlic cloves – crushed 

1 white onion – finely chopped 

1 tbsp of garam masala 

1 tsp of turmeric powder 

2 tbsp of ground coriander 

1 tin of chopped tomatoes 

1 tin of coconut milk 

Around 3 cups of cooked moong beans – I just soaked my beans overnight for 10-12 hours and then cooked them in my pressure cooker for 20 minutes 

A small bunch of fresh coriander 

1 tbsp of coconut oil for cooking 

The juice of 1 lime

Salt to taste 

Add the coconut oil to large pan on a medium heat. Once hot add the cumin and mustard seeds. Cook them for few minuets until they start to pop. Add in the curry leaves and stir. Add in the grated ginger and garlic and keep on stirring to prevent from burning. Add in the chopped onion and cook for a couple of more minutes until the onion is translucent and start to caramelise. Add in the cooked moon beans together with the tinned tomatoes and coconut milk. Give everything a good stir. Add in the garam masala, ground coriander, turmeric and a generous pinch of salt. Give everything a mix, put the lid on, turn the heat down to a simmer and let it cook for 20-25 minutes. By having cooked the beans beforehand the curry won’t need to cook for too long. Just five minutes before is ready add some chopped fresh coriander.

Serve the curry with the lime juice, brown rice, extra fresh coriander and a dollop of coconut yogurt if you wish. It stores very well in the fridge for few days and it actually taste better the next day! 

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This Post Has 3 Comments

  1. Megan

    Can you please add a print version/link. Thanks

  2. Stephanie Henry

    This curry is Devine!!! I made recipe above and had plenty for days later but you will literally want to keep having it, it is simply that good and that tasty ??

  3. Lisa

    can you tell us what size “tin” of tomato and coconut milk you used? We tried this tonight and while delicious it was very dry (maybe we had the heat too high?) but I had to add another can of coconut milk to make it the correct consistency and then it tasted too bland.
    What spice would you suggest using to add some heat to it without altering the flavor profile?

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