mung bean coconut curry with kale from organicgirl
mung bean coconut curry with kale from organicgirl


mung bean coconut curry

bring vibrant flavors to your table with this mung bean coconut curry recipe! this curry with baby bok choy will warm you from the inside out on those cold days. creamy coconut milk adds some velvety smoothness to this curry and cayenne pepper plus other spices gives it a zing that will heat you up in no time! serve as a main dish on a chilly day or as a dish to share at your next holiday party!

prep time: 15 minutes | cook time: 45 minutes

Dairy Free icon
Gluten Free icon
No Added Sugar icon
Pescatarian icon
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4 servings

2 packed cups organicgirl© baby bok choy
1 cup mung beans
1 tablespoon coconut oil
1 small onion, diced
1 medium carrot, peeled and diced
2 garlic cloves, minced
1 teaspoon fine sea salt
1” piece fresh ginger, peeled and minced
1 teaspoon turmeric
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon cayenne pepper
1 can (13.5 ounces) coconut milk
2 cups vegetable broth
chopped cilantro
lime juice


substitute with baby spinach


1. in a medium saucepan combine mung beans and 3 cups water. bring to a boil then reduce heat to simmer, covered, until tender, about 25 minutes. drain well.

2. in a large saucepan heat oil over medium. add onion, carrot, garlic and salt. sauté until tender, about 6 minutes. stir in ginger, turmeric, cumin, coriander, and cayenne and sauté 1 minute more. stir in coconut milk and vegetable broth and bring to a simmer. add mung beans and simmer 5 minutes. stir in baby bok choy and cook until wilted, about 3 minutes.

3. serve with cilantro and lime juice to taste.

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