Sprouted mung bean and coconut curry

This sprouted mung bean and coconut curry recipe creates a deliciously warming, healthy meal. Enjoy as is or serve with rice for a vegetarian, gluten-free dinner that's packed full of goodness

By Emma Galloway
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com


  • 2 cup dried mung beans
  • 2 tablespoon olive oil or ghee
  • 1 teaspoon mustard seeds
  • 10 curry leaves (optional)
  • 1 onion, finely diced
  • 3 clove garlic, finely chopped
  • 1/2 green chilli, finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon fine sea salt
  • 1 cup coconut milk
  • juice 1/2 lemon
  • 1/2 teaspoon garam masala*
  • fresh coriander leaves and rice, to serve


  • 1
    Sprout mung beans following instructions below. You should end up with approximately 4 cups once sprouted.
  • 2
    Place sprouts in a medium saucepan, cover with plenty of water, bring to the boil, then reduce heat and simmer for 10-12 minutes or until tender. Drain, reserving the cooking liquid to use later.
  • 3
    Heat olive oil or ghee in a saucepan over medium-high heat. Add mustard seeds and curry leaves and cook, stirring, for 30 seconds or until the seeds start to pop. Add onion and cook for 5 minutes until tender. Add garlic, chilli, cumin, coriander, turmeric and sea salt and cook for a further 30 seconds.
  • 4
    Add 1 cup of reserved cooking liquid, cover with a lid and cook for 5 minutes then remove lid and cook until most of the liquid has evaporated.
  • 5
    Add cooked mung beans, coconut milk and another 1/2-1 cup reserved cooking liquid and simmer for 5 minutes to warm through.
  • 6
    Add lemon juice, garam masala and a touch more salt if needed. Scatter with coriander leaves and serve on its own or with rice for a more substantial meal.
How to sprout mung beans
  • 7
    Put mung beans in a glass jar (mason or agee jars are ideal), cover with plenty of cold, filtered water, screw on a sprouting lid (or use muslin secured with rubber band) and leave on bench overnight.
  • 8
    The following day, drain the water, rinse and drain again. Place jar on its side or rest upside down in a bowl on a slight angle to allow any excess water to drain off, then place on the bench in a light spot out of direct sunlight.
  • 9
    Rinse and drain sprouts each day as per step 2. After 2-4 days your sprouts will be ready to eat.


  • Check label if eating gluten free

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