Nourishing Mung Bean & Coconut Curry
This Mung Bean & Coconut Curry is a beautiful example of how food can truly nourish both body and mind. From a culinary medicine perspective, every ingredient in this dish has a purpose.
Mung beans are a powerhouse of plant-based protein, fibre, and antioxidants — helping to support stable blood sugar levels, digestion, and heart health.
The warming spices like turmeric and ginger bring potent anti-inflammatory and immune-boosting benefits, while coconut milk provides healthy fats that promote hormone balance and satiety.
Together, they create a deeply comforting, mood-lifting meal that soothes the gut, steadies energy, and leaves you feeling grounded and well.
It’s proof that a simple bowl of curry can be both delicious and deeply restorative.
INGREDIENTS - Serves 6
2 cans of cherry tomatoes
1 can of coconut milk
250g socked and cooked Mung beans
125ml veg bouillon
2 tbsp grated ginger
1 bulb of garlic, grated
1 bunch of coriander, chopped
1.5 tbsp cumin seeds
1.5 tbsp turmeric
1 tbsp ground coriander
½ tsp chilli powder
1 tsp sea salt
Juice of 2 limes
METHOD
Peel & grate a bulb of garlic
Peel & grate 2 tbsp ginger
Mash the tinned tomatoes slightly in a bowl
Chop coriander
Heat oil and add the cumin seeds, cook for 1-2 mins until fragrant
Add the garlic and cook for a further 2 mins
Then add the ginger and other spices and salt cook for a further 2mins
Add the mashed tomatoes and stir well, add the vegetable bouillon, coconut milk and then the Mung beans
Stir everything well, bring to the boil, lower the temperature and pop on the lid, cook for 15-20mins
Add the chopped coriander and the juice of 2 limes
Serve with naan bread
