Mung Bean and Coconut Curry

First of all, this mung bean curry is a one-pot wonder. No fussing around with extra dishes, minimal cleanup, and not all that much chopping involved. And yes, it can be made in the Instant Pot! Secondly, it features ingredients you’ve probably already got on hand: dried mung beans, canned tomatoes, garlic, ginger, and some fresh cilantro.

It’s jam-packed with immune boosting foods (have you counted how many cloves of garlic are in that picture? that’d be nine, and yes, they’re all going in!), and the mighty mung bean offers up a good dose of plant-based protein and gut-healthy fiber.

Ingredients

  • 4 Tbsp canola oil or other neutral-flavoured oil
  • 1 Tbsp whole cumin seeds
  • 9 cloves garlic crushed (about 3 Tbsp crushed garlic)
  • 14 oz can crushed tomatoes
  • 2 Tbsp freshly grated ginger
  • 2 Tbsp ground coriander
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 1 tsp cayenne pepper
  • 4 cups water
  • 1 cup mung beans picked over for stones and well rinsed
  • 14 oz can coconut milk
  • 1-2 medium limes juiced
  • 1/2 cup fresh cilantro chopped

Instructions

  1. In a large pot (I like to use my Dutch oven) heat the cooking oil over medium-high heat.
  2. Add the cumin seeds and cook for about 1 minute, until they just begin to darken. 
  3. Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn’t burn.
  4. Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne.
  5. Sauté this mixture for 5 minutes, stirring frequently.
  6. Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice.
  7. Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high.
  8. Once the curry comes to the boil turn off the heat. Stir in the cilantro and the juice of one lime. Taste and decide whether you’d like to add the second lime as well.
  9. Serve hot.

INSTANT POT INSTRUCTIONS

  1. Using the sauté function, heat your Instant Pot on normal heat. Add the cooking oil, and then add the cumin seeds and cook them for approximately one minute, until they sizzle. 
  2. Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn’t burn.
  3. Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Sauté this mixture for 5 minutes, stirring frequently.
  4. Add 3 cups of water and the mung beans. Place the lid on your Instant Pot and put on manual pressure cook HIGH setting for 10 minutes. It should take about 15 minutes to come to pressure. 
  5. Allow the pressure to release naturally (this should take about 20-30 minutes) and remove the lid once safe.
  6. Stir in the coconut milk, cilantro, and lime juice. Serve!

Recipe Notes

  • Nutrition values are an estimate only
  • For Instant Pot reduce the water to 3 cups
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