Mung Bean and Sweet Potato Curry

I find this to be a very filling hearty meal really great for those rainy days. Although the basic recipe is vegetarian you can change that and add in chicken if you want to or even prawns.


  • 1 cup mung beans (if dried us 3/4 cup and soak over night)
  • 2 medium unions thinly sliced
  • 2 large sweet potatoes – cubed
  • 1 head of broccoli
  • 2 tsp ground cumin
  • 1.5 tsp turmeric
  • 1 box creamed coconut
  • Coconut oil for cooking
  • Salt and pepper to taste


  • Pre-cook the mung beans by boiling until soft – remove any scum from the top of the water
  • Prepare the creamed coconut by melting it in 600ml of boiling water
  • Add coconut oil to a large wok
  • Add the sliced onion and cook until soft
  • Add the spices – cook for 2 minutes
  • Add the sweet potato and broccoli – cook for 8 minutes
  • Add the coconut cream – cook till all the veg is soft
  • Add the mung beans – cook for 4 minutes – stir occasionally throughout

Serve with naan bread of your choice.

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