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Recipe for Mung Bean Curry

Recipe for Mung Bean Curry

Recipe for Mung Bean Curry

(Ref: RCP316)

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A deceptively light and simple dish, but so warm and comforting...



Preparation Time:

5 mins

Cooking Time:

20 minutes


Cooked Split Mung Beans - 150g
 Oil - 3 tbsp
 Chopped Onion - 1
 Garlic Paste - 1 tsp
 Ginger Paste - 1 tsp
 Green Chillies, chopped - 3 or to taste
 Cinnamon Powder - 1 tsp
 Paprika Powder - 1 tsp
 Turmeric - 2 tsp
 Plum Tomatoes, chopped - 3
 Sweet Potato - 1
 Coconut Milk - 1 tin
 Spinach Leaves - 100g
 Lemon Juice - 3 tbsp
 Fresh Coriander - 3 tbsp


• Pre cook the Split Mung Beans

• Heat oil and saute onions until soft

• Add ginger and garlic pastes, chillies (remove seeds for milder dish) and spices and fry until fragrant

• Add tomatoes and coconut milk and bring to simmer

• Add sweet potato and cooked mung beans and cook until sweet potato is tender

• Drain the Spinach Leaves and squeeze out any excess moisture. Add to pan, and stir gently till warmed through

• Squeeze over lemon juice and garnish with chopped fresh coriander

• Serve with steaming hot rice

"Dear Spices of India, Hello. Just a short note to say how much we enjoyed the butter chicken [parampara]. It was fantastic, better than take away. We look forward to trying more. Many thanks."

- Ken