Nutty mung beans with coconut (vegan)

Have you ever combined mung beans with coconut? Yes, fresh coconut. And coconut milk. And coconut flakes. Trust me on this one!

With all the above-listed ingredients and irreplaceable spices like garam masala, cumin, and turmeric, you will enjoy a creamy, flavorsome, and nutty dish. And much like any food with Indian spices, the longer it stays, the tastier it will be.

You can add onion to the recipe if you like. Instead of the onion or garlic, I’ve chosen to go with fresh ginger, as it gives a zesty kick which counterbalances the nuttiness perfectly.

Mung beans are no drag to cook. So do choose to cook them yourself instead of buying canned ones. I tend to soak all beans in water for at least an hour, but that’s not necessary. Rinse them well, pour 3 cups of water for 1 cup of mung beans and cook for around 30 minutes. Now you’re ready to prepare this fantastic exotic mung beans with coconut!

I remember making this for the first time. My friends were impressed and certain that the recipe is complicated and the preparation is long. Wrong and wrong. If you have the right ingredients, your mung beans with coconut with certainly turn out super-tasty.

What to serve them with? How about homemade samosas with potatoes and peas?

Nutty mung beans w coconut

Course: MainDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Surprise your family with something new, healthy and delicious. Nutty mung beans with coconut are rich both in flavours and nutrients. Serve them with a portion of rice as a perfect lunch or dinner.

Ingredients

• 400g mung beans, cooked

• 1 piece of fresh ginger, grated

• 1 cup coconut milk, fresh or canned*

• ½ fresh coconut, chopped to small bits

• A handful of spinach or chard, chopped

• 2 tbsp desiccated coconut

• Olive oil

• Spices: garam masala, turmeric, coriander seeds, cumin

• Salt and pepper

• Water

Directions

• Heat the olive oil in a large pan and toss the spices. Fry for a few moments and then add the grated ginger. Stir constantly, not to let the ginger or spices burn or stick.
• Pour the coconut milk, add the chopped coconut, stir and reduce the heat. After a few minutes, add the mung beans and stir well. Cook the mixture for 10-15 minutes, stirring occasionally.
• If it becomes thick, and it will, add about 100ml of water and continue cooking for another 5 mins. 
• Now add the desiccated coconut and check whether more water is needed.
• Stir all thoroughly and add the spinach or chard.
• Continue cooking until the spinach wilts, season with salt and pepper and serve immediately.

Notes

• *1 cup equals 200ml