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Mung Bean Curry

Here’s another curry dish by my wonderful hubby. There are some days I just don’t feel like cooking so my hubby will whip out his cook book and make a delicious low fat curry dish. This here is Mung Bean Curry and its 100% vegetarian friendly and totally waste line friendly two. 1 full cup of this yummy curry is a whopping 3 weight watchers points (old system). Add a 1/2 cup of rice to the mix and you will have a complete healthy dinner.


  • 3 cups of Water
  • 200 grams of green Mung Beans (about a hair over 200 ml)
  • 1 tbls minced Ginger
  • 4 Cloves of Garlic
  • 1 Can of diced Tomatoes
  • 3 tbls of low fat Coconut Milk
  • 2 tsp of Seasoning salt
  • 1 tsp Curry Powder
  • 1 tsp Cumin Powder
  • 1 diced Green Chili
  • 1 cup diced Onion
  • 2 tsp Cumin Seeds
  • 2 pieces of dried Red Chili
  • 1/4 tsp of oil
  • 1.5 – 2 cups loosely packed fresh Spinach – optional


  1. Bring all ingredients above to a boil. Except for the (spinach) Onions, Cumin Seeds and Red Chili.
  2. Lower the heat to low (1/8) until the Mung Bean is soft but still retain their shape about 1.5 hours
  3. Fry diced Onions, Cumin Seeds and dried Red Chili in a pan with the oil. The Onion will be translucent when done and add this to the pot.
  4. If adding spinach add it now serve and enjoy.

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