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Mung Bean and Egg Curry

Mung Bean and Egg Curry

This Creamy Mung Bean and Egg Curry is a wonderfully thick and creamy, dairy-free, nutritionally dense curry made with easy to find ingredients – and is so satisfying with rice or naan.

My daughter heads off to college at the end of the summer of 2017 and so I have been trying my darndest to teach her little shortcuts to make healthy, budget-friendly eats. As she loves curry due to its versatility, I thought I would teach her a few basic curries using ingredients that are easy to find. My mom makes some of the most delicious curries I have tasted, but she uses ingredients and spices that are sometimes not as easy to find. So, along the way, I have adapted my mom’s curries using ingredients that I can find at the grocery store around the corner from me.

Creamy Mung Bean and Egg Curry Recipe

This Mung Bean and Egg Curry is a delicious adaptation of a traditional recipe using ingredients you can easily find. It starts off with a base of caramelized onion, ginger, and garlic (that caramelized onion adds a bit of time but is so worth it as it adds such a depth of flavor to this and any curry). To this base, you add vegetable stock, coconut milk, and tomato paste, along with simple spices such as turmeric, cumin, and coriander.

This curry is simple and so easy to make and was the second one my daughter mastered after mastering a simple Egg Curry. Adding in mung beans just amped up the nutrition density of the egg curry she first learned. Mung beans are rich in manganese, potassium, magnesium, folate, copper, zinc, and various B vitamins. They also happen to be high in protein, resistant starch, and dietary fiber. Many people use sprouted mung beans in salads and sandwiches, but for this curry, I used the dried mung bean seeds. I did not soak them overnight, but simply cooked them longer.

Mung Bean and Egg Curry


  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon ginger
  • 2-3 tablespoons olive oil
  • 1 cup dried mung beans
  • 2 cups vegetable stock
  • 1.5 cups coconut milk (I used full fat)
  • 6 oz can tomato paste
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt and pepper (or to taste)


  1. Add olive oil to a thick-bottomed pan over medium heat.
  2. Add in the chopped onion and stir till caramelized (about 15-20 minutes).
  3. Add in the ginger and garlic and stir.
  4. Then add in the mung beans, coconut milk, vegetable stock, tomato paste, cumin, coriander, turmeric, salt, and pepper and stir well.
  5. Reduce flame to the low setting and let simmer covered for 35-40 minutes.
  6. Serve with rice or naan.


Home Chef Tip: If the curry seems too thick after simmering, add in a 1/4 cup to 1/2 cup more vegetable stock, and simmer a few extra minutes.

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We hope you love this Creamy Mung Bean and Egg Curry recipe from SoFabFood Contributor, Shashi from Runnin Sri Lankan, as much as we do. If you enjoyed this simple and flavorful meal idea, be sure to subscribe to our newsletter so that you never miss a single recipe. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!

This post first appeared on SoFabFood, please read the originial post: here

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Mung Bean and Egg Curry


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