Mung Bean and Root Vegetable Curry


  • 1 1⁄2 cups dried mung beans
  • 3 cups water
  • 1 tomato diced
  • 1⁄2 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp celtic salt
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1⁄4 cup dried cranberries
  • 1 large sweet potato, chopped
  • 1 cup mushrooms, sliced
  • 2 large carrots, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 inch of ginger, thinly sliced
  • 1 can organic coconut milk
  • 1 tsp sea salt
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1⁄2 tsp paprika
  • 1⁄2 tsp ginger
  • 1 tbls coconut oil
  • 1/2 cup raw cashews, roasted if desired.
  • Fresh parsley for garnish


Indian Mung Bean
Add the first nine ingredients in a large pot and let simmer on low to medium heat. Stir every five minutes or so. Cook until all water is absorbed and mung beans are cooked through, about 20 minutes.

While beans are cooking, prep and start cooking Root Vegetable Coconut Curry dish.

Root Vegetable Coconut Curry
Heat oil in a large sauté pan or wok on low to medium heat. Add all veggies and ginger and sauté for about five minutes, mixing around.  Add spices, salt and coconut milk. Mix with the vegetables.

Cover and let simmer until veggies are cooked through about five to ten minutes — tasting and adjusting spices to your taste.

Remove cover and let simmer on low allowing the coconut milk to thicken a bit.

Sprinkle cashews in top, roasting them first if desired.

Serve with the mung beans and some cooling chopped parsley on top.

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