Coconut Mung Bean Curry


You may have already deduced my internet absence is down to an almost complete change of circumstances for me. I can confirm that plan move Londinium is pretty much well under way and we now have less than a month in our current abode. To say this is completely and utterly terrifying would be an understatement.

Neither of us thought we'd be moving so soon but whilst I was staying with my lovely little Sister recently the flat above hers became available and after a single viewing I decided it was absolutely the one for us. Like our Cornish flat, it is at the very top of the house (a Victorian one this time), built into the eaves with lots of character and plenty of space - two bedrooms this time, which means our visitors get their own bed!

I'm desperately trying to qualm my excitement at this stage because not everything has been finalised but we are finding it very difficult to contain ourselves (plenty of spontaneous dancing has already occurred). And because we are moving before Christmas we now get to put up our Christmas tree (can I have a woot!!!) and seeing as we are complete Crimbo nut jobs this has also added to the frenzied state we have subsequently found ourselves in.

I tend to do a lot of fretting and this relocation is no different to any other but we've become pros at this moving game so everything is underhand. For now.

Even though I may not have been blogging, I sure as heck have been a busy bee and loving every second of it. Subsequently I've had to adapt my cooking style because I have limited time on my hands. However, I'm really relishing whipping up fuss free meals and must concede to not enjoying them any less than my usual fare, which usually takes well over an hour to prepare, yikes!

For the future, I will have to rely on some convenience food (baked beans on toast is a saviour in such circumstances) and also find short cuts in my evening meal prep - so far, I've only opened one jar but I fear there may be many more to come. Of course, I will try to maintain some diet equilibrium, as my body doesn't react tremendously well to pre-prepared food in vast quantities.

This coconut mung bean curry is a reasonably quick and easy affair. The trickiest thing about it is remembering to soak the mung beans the night before - I didn't and made do with an afternoon, which just about sufficed. They did take a tiny bit longer than usual to cook but the good news is they retain their shape so well you're unlikely to overcook them.

I adore this curry and have made it many times before. It is perfect served with rice or noodles and wonderful when paired with roasted spiced potatoes. Just like a dhal, it's one of those dishes that requires minimal tampering - occasional stirring, a wee bit of patience and you're good to go. Enjoy!

coconut mung bean curry (makes four generous servings)

1 tbsp coconut oil

1 onion

2 garlic cloves

1 thumbsized piece of ginger

1 cup dried and soaked mung beans

1 can (approx 1 1/2 cups) full fat coconut milk

1 tsp cumin

3 cups of water

salt and pepper


Heat the coconut oil in a heavy based saucepan.

Finely chop the onion and add to pan. Salt, clamp on lid and allow to soften on a medium to low heat for several minutes.

Mince the garlic and ginger and add to pan. Season with salt and pepper, stir, clamp on lid and allow the flavours to infuse.

Drain the mung beans and rinse. Add to the pan along with the softened onion, garlic and ginger and stir to combine.


Pour in the coconut milk, 1 cup of water, cumin, season, stir and bring to a gentle simmer.

Add the remainder of the water gradually - as the beans absorb the liquid. You never want it too dry so remember to periodically stir and top up with the water.

Simmer for at least an hour until all the water has been used and the beans are thoroughly cooked. Season generously. Serve immediately or gently reheat the next day - you may need a little more water to loosen it if you choose to do this.