RECIPESPRODUCTSPANTRYSHOPPING
Cooklist AI

Mango Coconut Mung Bean Curry

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.
4
1 hr
TOTAL TIME
417
CALORIES
$1.54
PER SERVING
Mango Coconut Mung Bean Curry
Ingredients
MAIN
6 SERVINGS
Garlic
9 cloves garlic
minced
Cumin Seeds
1 tbsp cumin seeds
Mango
1 medium mango
diced
Coconut Milk
14 oz coconut milk
Limes
2 whole limes
juiced
Canola Oil
4 tbsp canola oil
Ginger Paste
2 tbsp ginger paste
Ground Coriander
2 tbsp ground coriander
Turmeric
1 tsp turmeric
Sea Salt
1 tsp sea salt
Cayenne Pepper
1 tsp cayenne pepper
Water
4 cups water
Fresh Cilantro
1/2 cup fresh cilantro
chopped
Mung Beans
1 cup mung beans
rinsed
Crushed Tomatoes
14 oz crushed tomatoes
Directions
STOVE TOP INSTRUCTIONS
15 min
PREP TIME
45 min
COOK TIME
1 hr
TOTAL TIME
1
In a large pot or Dutch oven, heat the canola oil over medium-high heat.
2
Add cumin seeds and cook for about 1 minute, until they just begin to darken.
3
Add minced garlic and sauté for 3-4 minutes until it has browned, but watch it carefully to prevent burning.
4
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.
5
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.
6
Stir in coconut milk, diced mango, lime juice, and chopped cilantro, and cook for another 5 minutes.
INSTANT POT INSTRUCTIONS
7
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.
8
Add minced garlic and sauté for 3-4 minutes until browned, watching carefully to prevent burning.
9
Add crushed tomatoes, ginger paste, ground coriander, turmeric, sea salt, and cayenne pepper, stirring to combine. Sauté this mixture for 5 minutes, stirring frequently.
10
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.
11
Allow the pressure to release naturally (about 20-30 minutes) and remove the lid once safe.
12
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
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
4 Recipes for Vegetable Curry
Hearty Coconut Veggie Curry
15
40 min
4
Hearty Coconut Veggie Curry
Autumn Medley Vegetable Curry
14
50 min
4
Autumn Medley Vegetable Curry
Autumn Harvest Veggie Curry
13
31 min
5
Autumn Harvest Veggie Curry
Zesty Thai Coconut Veggie Curry
14
35 min
4
Zesty Thai Coconut Veggie Curry
Frequently Asked Questions
What is Vegetable Curry?
What vegetables can I use for Vegetable Curry?
Do I need any special equipment to make Vegetable Curry?
Can I substitute ingredients in Vegetable Curry?
How can I adjust the consistency of Vegetable Curry?
What are some common mistakes to avoid when making Vegetable Curry?
How should I store Vegetable Curry leftovers?
Can I meal prep Vegetable Curry?