Mung Bean Curry

0.5 serve of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 2

Preparation time: 10 minutes, plus 3-4 hours soaking time

Cooking time: 40 minutes


  • ½ cup Kialla’s Organic Mung Beans, soaked for 3-4 hours
  • 1 onion, diced
  • 2 tsps ginger, minced
  • 2 tsps garlic, minced
  • 1 tsp chilli powder
  • ½ tsp cumin seeds
  • 2 tsps garam masala
  • 200ml coconut milk, canned
  • 400g can crushed tomatoes
  • 300ml water
  • 2 tbsps extra virgin olive oil
  • 1 sprig curry leaves


  1. Heat a pan with oil, add the cumin & garam masala and heat till aromatic, about 3 minutes.
  2. Next add the curry leaves, fry the curry leaves and add the ginger & garlic, salt, cook for another minute.
  3. Combine the onions with the spice mix and cook till translucent.
  4. Once the onion is cooked, add in the crushed tomatoes & water.
  5. Reduce the heat to low and add in the mung beans, ensure there is enough liquid to cover the beans. If not, top up with water.
  6. Simmer on low till the mung beans are tender, about 20-30 minutes
  7. Add in the coconut milk and combine – simmer for another 5 minutes.
  8. Serve with fresh coriander, brown rice & natural yoghurt.

Recipe courtesy of Jacqui Toumbas for Kialla foods – for more recipes visit Kialla’s website here.

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