Mung Bean Curry
This mung bean curry is a simple, comforting dish that comes together with everyday ingredients and bold, warming spices. It’s light yet satisfying, with tender mung bean sprouts cooked gently in a fragrant tomato base, then finished with fresh coriander and a squeeze of lemon for brightness. Perfect for a quick weeknight meal or a wholesome side, this recipe is easy to make and full of flavour without being heavy.
Ingredients
- 2 Tbsp vegetable oil
- 1 Tsp cumin seeds
- 4 Cloves Garlic, finely chopped or crushed
- 2 Big Tomatoes or 100g Cherry Tomatoes, chopped
- ½ Tsp ground cumin
- ½ Ground coriander
- 1-2 Tsp chilli powder
- ¼ Tsp turmeric
- 1 tsp ginger, finely chopped
- 2 cups mung bean sprouts
- Water (as needed for steaming)
- Fresh coriander, chopped (to garnish)
- Juice of ½ lemon (to finish)
Step 1
Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Step 2
Stir in the chopped garlic and cook for 1–2 minutes until lightly golden.
Step 3
Add the chopped tomatoes and cook until they soften and begin to break down, forming a thick base (about 5–7 minutes)
Step 4
Stir in the ground cumin, ground coriander, chilli powder, turmeric, and chopped ginger. Cook for another 1–2 minutes, allowing the spices to release their aroma.
Step 5
Add the mung bean sprouts and mix well so they are coated in the spice mixture.
Step 6
Add about 1/4 cup of water. Cover the pan, add some water on top of the pan and let the curry steam gently for about 20 minutes.
Step 7
Once the sprouts are tender and cooked through stir in fresh coriander and squeeze over the lemon juice.