Cooklist AI

Mango Coconut Mung Bean Curry

Name: Mango Coconut Mung Bean Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: Juice of 2 limes; 4 cups water; 1 medium mango, diced; 9 cloves garlic, minced; 1 tbsp cumin seeds; 14 oz can coconut milk; 4 tbsp canola oil; 2 tbsp ginger paste; 2 tbsp ground coriander; 1 tsp sea salt; 1 tsp turmeric; 1 tsp cayenne pepper; 1/2 cup fresh cilantro, chopped; 1 cup mung beans, rinsed; 14 oz can crushed tomatoes

Savor the flavor of our Mango Coconut Mung Bean Curry, a vegan dish that combines Indian spices, coconut milk, mango, and lime in a delightful medley. This simplified recipe can be prepared using the stovetop or Instant Pot.



1 hr

TOTAL TIME

417

CALORIES

$1.54

PER SERVING

Ingredients

MAIN

6 SERVINGS

14 oz canned coconut milk

4 tbsp canola oil

2 tbsp ginger paste

2 tbsp ground coriander

1 tsp sea salt

1 tsp turmeric

1 tsp cayenne pepper

1/2 cup fresh cilantro

chopped

1 cup mung beans

rinsed

14 oz canned crushed tomatoes

Directions

STOVE TOP INSTRUCTIONS

15 min

PREP TIME

45 min

COOK TIME

1 hr

TOTAL TIME

In a large pot or Dutch oven, heat the canola oil over medium-high heat.

Add cumin seeds and cook for about 1 minute, until they just begin to darken.

Add minced garlic and sauté for 3-4 minutes until it has browned, but watch it carefully to prevent burning.

Add crushed tomatoes, ginger paste, ground coriander, turmeric, sea salt, and cayenne pepper, and stir to combine. Sauté this mixture for 5 minutes, stirring frequently.

Add water and rinsed mung beans, increase heat to high, and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring once or twice, until mung beans are cooked.

Stir in coconut milk, diced mango, lime juice, and chopped cilantro, and cook for another 5 minutes.

INSTANT POT INSTRUCTIONS

Using the sauté function, heat your Instant Pot on normal heat. Add canola oil and cumin seeds, cooking for approximately one minute until they sizzle.

Add minced garlic and sauté for 3-4 minutes until browned, watching carefully to prevent burning.

Add crushed tomatoes, ginger paste, ground coriander, turmeric, sea salt, and cayenne pepper, stirring to combine. Sauté this mixture for 5 minutes, stirring frequently.

Add 3 cups of water and rinsed mung beans. Place the lid on your Instant Pot and set to manual pressure cook on HIGH for 10 minutes.

Allow the pressure to release naturally (about 20-30 minutes) and remove the lid once safe.

Stir in coconut milk, diced mango, lime juice, and chopped cilantro. Serve and enjoy!

Health Info

Macros

38g

CARBS

26g

FAT

11g

PROTEIN

Allowed on these diets