Creamy Spinach with Mung Beans

Creamy Spinach with Mung Beans

The fresh and wholesome taste of green mung beans was one of the great revelations to me when I started cooking Indian vegetarian food more than two decades ago. Light, refreshing, nourishing and slightly starchy in flavor, mung beans are a colorful and delicious platform for dry curries using spices, ginger, coconut and vegetables. The fact that they cook up more quickly than most whole beans is a bonus for cooks in a hurry.

This mung bean and spinach curry makes for an easy and light but complete and filling delicious meal when served with fresh cook white rice — or a fragrant saffron rice as I have done here. Cooked with a ginger, tomato, coconut and an assortment of spices, the curry has a complex layering of flavors that belie the simplicity of putting it together. It's a fine curry to serve at any time of year.

Creamy Spinach with Mung Beans

Recipe by Lisa Turner

Cuisine: Indian

Published on May 26, 2017

Simple, light and nourishing mung bean and spinach curry with a delightful layering of ginger, tomato, coconut and spice flavors


  • 3/4 cup whole mung beans, soaked for at least 5 hours or overnight in enough water to cover
  • 1/2 teaspoon turmeric
  • 1 tablespoon olive or sesame oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 teaspoons split urad dal, washed
  • 1-inch piece fresh ginger, grated or minced
  • 2 green chilies, seeded and minced
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon asafetida
  • 1 medium tomato, finely chopped
  • 1 lb (450 g) fresh spinach, trimmed and roughly chopped
  • 2 tablespoons grated coconut
  • 1 teaspoon sea salt, or to taste
Read the whole recipe on Lisa's Kitchen