Vegan Mung Bean and Coconut Curry Recipe

This Mung Bean and Coconut Curry is one of my favorite vegetarian recipes. It’s ultra-creamy, comforting, and layered with warm Indian spices. Whether you cook it on the stovetop or in an Instant Pot, the result is a rich, hearty curry that pairs beautifully with rice or flatbread.

If you enjoy mung beans in other ways, try a simple sweet mung bean soup as a dessert or light finish to a meal.

🥥 About This Recipe

Mung beans are common in Indian cooking and work beautifully in curries. They soften to a tender, creamy texture while still holding enough structure to give the dish body. This curry relies on a straightforward spice mix—cumin, coriander, turmeric, and a touch of cayenne—combined with crushed tomatoes and full-fat coconut milk for richness. Whole mung beans take about 35–45 minutes to become tender on the stovetop; split mung beans (moong dal) will cook more quickly.

The finished curry is thick and velvety. A little butter stirred in at the end brings a glossy finish and deeper flavor, while fresh cilantro and lemon juice brighten the bowl just before serving. This dish is economical, high in fiber and plant protein, and makes excellent leftovers.

🧂 Ingredients

• Dried mung beans — whole or split (split mung beans are often labeled moong dal and will cook 15–20 minutes faster).
• Neutral oil — such as canola, vegetable, or avocado oil, for sautéing.
• Aromatics — onion, garlic, and fresh ginger.
• Spices — ground cumin, ground coriander, turmeric, cayenne pepper, and kosher salt.
• Crushed tomatoes — canned crushed tomatoes are convenient when fresh tomatoes are out of season.
• Coconut milk — full-fat coconut milk gives creaminess and body; plain light varieties will thin the sauce.
• Butter — optional at the end for richness; omit for a vegan version or use a vegan butter alternative.
• Fresh cilantro and lemon juice — added at the end for brightness. Substitute parsley if you dislike cilantro.

🔪 Instructions

Stovetop

1. Rinse 1 cup dried mung beans under cold running water until the water runs clear; drain and set aside.
2. Heat a large pot or deep skillet over medium-high heat. Add 4 tablespoons oil. When the oil shimmers, add 1 diced medium onion, 3 tablespoons chopped garlic, and 2 tablespoons chopped ginger. Sauté about 4 minutes until the onion is translucent.
3. Add 1 tablespoon ground cumin, 2 tablespoons ground coriander, 1 teaspoon turmeric, ½ teaspoon cayenne, and 2 teaspoons kosher salt. Cook 30–60 seconds, stirring constantly, until the spices are fragrant and not burned.
4. Add the rinsed mung beans, 3 cups water, and a 14-ounce can of crushed tomatoes. Reduce heat to low, cover, and simmer for about 35 minutes, or until the beans are mostly softened. If needed, add a few spoonfuls of water and cook another 5 minutes.
5. Uncover and stir in a 14-ounce can of full-fat coconut milk and 2 tablespoons butter. Continue cooking uncovered on low for 10 minutes, until the curry thickens and becomes creamy. Finish with 1 tablespoon lemon juice and ½ cup chopped cilantro. Adjust salt and spice to taste, then serve.

Instant Pot

1. Rinse mung beans until water runs clear.
2. Using the Sauté function, heat oil in the Instant Pot. Sauté onion, garlic, and ginger for about 4 minutes.
3. Add spices (cumin, coriander, turmeric, cayenne, salt) and cook 30–60 seconds until fragrant.
4. Add mung beans, 3 cups water, and crushed tomatoes. Lock the lid and pressure cook on HIGH for 10 minutes (allow ~15 minutes to come to pressure).
5. Let the pressure release naturally, about 20–30 minutes. Remove the lid, stir in coconut milk, butter, lemon juice, and cilantro. Serve warm.

Storage: Let the curry cool to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if it has thickened too much.

📋 Recipe

Ingredients (brief)

• 1 cup dried mung beans (or split mung beans/moong dal)
• 4 tbsp neutral oil
• 1 medium onion, diced
• 3 tbsp garlic, chopped
• 2 tbsp ginger, chopped
• 1 tbsp ground cumin, 2 tbsp ground coriander, 1 tsp turmeric, ½ tsp cayenne, 2 tsp kosher salt
• 14 oz crushed tomatoes
• 14 oz full-fat coconut milk
• 2 tbsp butter (optional), 1 tbsp lemon juice, ½ cup cilantro (chopped)

Tips & Variations

• Use split mung beans (moong dal) for a quicker, creamier curry—reduce cook time by about 10 minutes.
• For vegan curry, replace butter with a neutral oil or vegan butter substitute and omit any dairy additions.
• Adjust heat with more or less cayenne, or add a pinch of garam masala at the end for a fragrant finish.
• Serve with steamed basmati rice, quinoa, or warm naan for a complete meal. A side of roasted vegetables or a simple cucumber salad also pairs well.

Nutrition (per serving, approximate)

Calories: 437 kcal | Protein: ~12 g | Carbohydrates: ~36 g | Fat: ~30 g | Fiber: ~10 g

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