Mind. Body. Nutrition.

Sprouted Mung Bean Malasa Curry

This is a delicious curry that you can throw into the slow cooker in the morning and that will be ready for dinner by the time you come home in the evening.  Mung beans are a good source of plant protein and fibre and are more digestible and nutritious when soaked/sprouted.  This is a really easy process simply cover 1 cup of mung beans with a generous amount of water and leave on the kitchen side, remember to rinse thoroughly before use.  I personally use a bone broth for the stock for the gut healing benefits but you can also use a veggie stock too for a vegan option.

Sprouted Mung Bean Masala Curry

A delcious slow cooked Masala Curry that takes minimal time to prepare and cook and makes a big enough batch for lunch the next day or to pop into the freezer!

Course: Main Course, Soup
Cuisine: Indian
Servings: 6
  • 1 cup Mung Beans soak for 24 hours in water, rinse before use
  • 230g tin/carton Cooked Chickpeas
  • 400ml can Full fat coconut milk
  • 400g can/carton chopped tomatoes
  • 500ml Vegetable stock or bone broth
  • 2 Red peppers de-seeded and chopped
  • 2 Carrots peeled
  • 200g Green beans chopped
  • Juice 1 Lime
  • 1/2 tsp Himalayan salt more to taste if needed
  • 2 tbs Garam Masala spice
  • 1/2 tbs turmeric powder
  • 1 tbs Ghee or coconut oil
  • 1 Red onion Chopped
  • 1/2 Red Chilli Chopped
  • 3 cubes frozen spinach or 2 handfuls of fresh
  • 2 inches Ginger Root Chopped
  • 2 inches turmeric root Chopped
  • 4 cloves garlic crushed
  • 1/4 tsp Black pepper
  • Coriander to serve
  1. Prepare all the veg as above.

  2. Either prepare the garlic, turmeric, ginger and chilli as above or use a mini blender to chop (I do this and it is much quicker and saves your fingers turning orange!)

  3. Heat the ghee or coconut oil in a frying pan over a medium heat, once it's melted add the ginger, garlic, chilli, turmeric and black pepper, cook for a minute coating in oil

  4. Add the garam masala and turmeric powder plus a pinch of salt and coat the onion mixutre - cook for 3-4 minutes until its softened, just be careful it doesn't start to burn so keep an eye on the heat temperature and adjust if needed

  5. In your slow cooker add the mung beans, chickpeas, chopped veg (carrots, red peppers, green beans) stock, tomatoes, coconut milk

  6. Add the cooked onion mixture and stir

  7. Turn the slow cooker to either fast (4 hours cooking time) or slow setting (8 hours cooking time) - if it is longer this doesn't matter

  8. Half way through cooking add the lime juice and spinach plus more salt to taste if needed

  9. Serve with brown rice and garnish with coriander



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Sprouted Mung Bean Malasa Curry

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