Mung Bean Curry/Soup: you decide!


This is one of my all-time favorite recipes and it’s a two-in-one.

Some people eat it as a soup and others as a curry with basmati rice.

I was inspired by an original recipe by Katie Trant, a nutritionist who lives in Sweden, that you can find here.

Except with baking, I seldom cook a dish exactly like it says on the recipe. Once you start cooking as a habit and learn to combine ingredients, it’s too tempting to turn any recipe into your own.

Ah, the alchemy of the kitchen.

One thing is certain, this curry is a heart-warming delight. And you’ll be making your own! Feel free to add your own spices of choice.

This is how I make mine.

Soak these beauties for 30mns if you have time.



1 tbsp of cooking sunflower oil

1 pinch of cumin seeds

6 cloves of garlic

1 can of chopped tomatoes

1 pich of mustard seeds

1 stick of cinammon

Chilli flakes to taste

1 tbsp of grated fresh ginger

1/2 a can of coconut milk

1 pinch of coarse salt

Chopped fresh coriander to taste

The first thing to do is to pour some vegetable cooking oil in the pot, just enough to have a fine layer all over.

Then take the skin of all the garlic cloves like this:

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Once you have your garlic peeled, start heating up the oil in the pot and put the cumin seeds in. Let them fry a little to release their wonderful taste.


Don’t let them burn. Let them open up for one or two minutes tops.


Then throw the garlic in. Once they’re golden on one side, turn them over and turn the heat off. The oil will be so hot that it will fry them all the same.


Still with the heat off, pour the can of tomatoes. Turn the gas on to medium heat and add the cinnamon stick, the mustard seeds, the chilli flakes. Stir.



Don’t forget the ginger, skin and all. It’s time to grate it and pour it into the mix. Don’t be sparse with it. The ginger is what gives this dish its fiery genius.

The grated ginger giving it the fire it deserves. I added a second round after this one.


Stir for about 5 minutes until the tomato has absorbed all the flavours and then add the mung beans without any water. Stir for 2-3 mns for them to open up and start absorbing the fire and the perfume of the ginger and the cinnamon.

Then add water to cover it and a little more. Add a tbsp of coarse salt.

Let it cook for 30 mns. It should look like this after that. Taste it, the beans should melt in your mouth. If they don’t add another 5mns and so on.

While you wait for the soup to be ready, chop some coriander to put on the soup or the rice and curry once it’s in the bowl. It’s the secret to make it even tastier.

Once the beans are cooked, pour the coconut milk into to the soup. Stir until it mixes perfectly and let if cook for 5 more mns. Taste it and add salt and pepper to taste.

After that, serve with the chopped coriander as a soup or as a delicious and hearty curry.

Voilà! Enjoy.






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