This Coconut Curry Mung Bean Bowl offers a vibrant and delicious way to enjoy a healthy bean bowl, packed with flavor and plant-based protein. You’ll love how easy it is to make this comforting and nutritious meal.
Key Ingredients & Substitutions:
- Mung Beans: You can use green or yellow split mung beans. Lentils or chickpeas work as a substitute.
- Coconut Milk: Full-fat coconut milk provides richness. Light coconut milk can be used for a lighter option.
- Curry Paste: Red or yellow curry paste both work well. Adjust the amount to your spice preference.
- Vegetables: Spinach and bell peppers are suggested. Feel free to add other quick-cooking vegetables like zucchini or kale.
Ingredients:
Main:
- 1 cup dried mung beans, rinsed
- 1 tbsp olive oil or coconut oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, diced
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups vegetable broth
- 5 oz fresh spinach
Spices:
- 2 tbsp red curry paste
- 1 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
Optional Garnish:
- Fresh cilantro, chopped
- Lime wedges
- Cooked brown rice or quinoa (for serving)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large pot or Dutch oven, cutting board, knife.
Step-by-Step Instructions:
1. Prepare the Mung Beans
Rinse your dried mung beans thoroughly under cold water. You can soak them for 30 minutes to reduce cooking time, but it’s not essential for this recipe. Set them aside while you prepare other ingredients.
2. Sauté Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
3. Build the Curry Base
Add the red bell pepper and curry paste to the pot, stirring well to combine with the aromatics. Cook for 2-3 minutes, allowing the curry paste to toast slightly and release its aromas. Stir in the turmeric, cumin, and cayenne pepper if using.
4. Simmer the Beans
Pour in the coconut milk and vegetable broth, then add the rinsed mung beans. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the mung beans are tender. Stir occasionally to prevent sticking.
5. Finish with Spinach
Once the mung beans are tender, stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted. Season with salt and black pepper to taste.
6. Serve Your Healthy Bean Bowl
Ladle the Coconut Curry Mung Bean Bowl into individual serving bowls. Garnish with fresh cilantro and a squeeze of lime juice. Serve over cooked brown rice or quinoa if desired for a complete meal.
Variation Ideas:
- Add diced sweet potato or carrots along with the bell pepper for extra vegetables.
- Stir in a tablespoon of peanut butter for a richer, nutty flavor profile.
- Top with chopped roasted peanuts or cashews for added crunch.
- For extra protein, add some cooked tofu or tempeh at the end.
Storage Instructions:
Store leftover Coconut Curry Mung Bean Bowl in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of water or broth if it seems too thick.
Frequently Asked Questions (FAQ):
Can you make this recipe ahead of time?
Yes, this healthy bean bowl tastes even better the next day as the flavors meld.
Do you need to soak mung beans before cooking?
Soaking is optional for mung beans in this recipe; it can slightly reduce cooking time but isn’t necessary.
How can you make this dish spicier?
Add more cayenne pepper or a pinch of red pepper flakes with the spices to increase the heat.
What can you serve with this Coconut Curry Mung Bean Bowl?
It’s excellent on its own, or served over brown rice, quinoa, or with a side of naan bread.
Is this recipe suitable for freezing?
Yes, you can freeze cooled leftovers in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Can you use different types of beans?
While this is a mung bean bowl, you can substitute other small legumes like red lentils or split peas. Cooking times may vary.