How long does mung beans and root vegetable curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can mung beans and root vegetable curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make mung beans and root vegetable curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is mung beans and root vegetable curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does mung beans and root vegetable curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Mung Beans and Root Vegetable Curry
[Vegan]

Name: Mung Beans and Root Vegetable Curry [Vegan]
Yield: 4 - 6 servings
Cuisine: NO info

SG By: Sonya O'Donnell: Blogger, Love and Greens

Author Bio

onya O'Donnell is passionate about sharing her research on the benefits of eating a plant... Read More

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Ingredients You Need for Mung Beans and Root Vegetable Curry [Vegan]

Indian Mung Bean

1 ½ cups dried mung beans
3 cups water
1 tomato diced
½ small onion chopped
2 cloves garlic chopped
1 tsp celtic salt
1 tsp turmeric
1 tsp garam masala
¼ cup dried cranberries

Root Vegetable Curry

1 large sweet potato chopped
1 red pepper chopped
1 cup sliced mushrooms
2 large carrots chopped
1 small onion chopped fine
2 cloves garlic chopped fine
½ cup raw cashews
1 can organic coconut milk
1 tsp celtic salt
1 tsp turmeric
1 tsp garam masala
½ tsp paprika
½ tsp ginger
1 tbls coconut oil

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How to Prepare Mung Beans and Root Vegetable Curry [Vegan]

Indian Mung Bean

Add all ingredients in a large pot and let simmer on low to medium heat until all water is absorbed and mung beans are cooked through. About 2o minutes.
Stir every five minutes or so.
While beans are cooking, prep and start cooking coconut curry dish.

Root Vegetable Curry

Heat oil in a large sautee pan or wok on low to medium heat. Add all veggies and sautee for about five minutes, mixing around.
Add spices, salt and coconut milk. Mix with the vegetables.
Cover and after about ten minutes, taste and see if any spices need to be adjusted.
Cover and let simmer until veggies are cooked through about five to ten minutes.
Remove cover and let simmer on low allowing the coconut milk to thicken a bit
After about ten more minutes, your curry should be thicker and flavorful.
Serve with mung beans and some cooling chopped parsley on top.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.