Mung bean curry


Making curry from scratch, with pure ingredients? It's not difficult if you have miso at home. Oh, and curcuma ginger latte of course. Because this mixture contains exactly the right herbs and spices that belong in a good curry.

DinnerCurry4 servings1 hour 20 minutes preparation

This is what you need

Onions2 medium
Ginger3 cm
Garlic3 cloves
Curcuma ginger latte1 tbspSake junmai4 tbspTamari4 tbspMung beans200 g
Tomato cubes1 can
Hatcho miso1 tbsp
Water350 ml
Coconut milk 80%200 ml
Lemonsap 1
Sushi rice250 g

This is how you make it

  1. Chop the onions. Put 2 tbsp coconut oil in a large frying pan and fry the onions over a low heat until translucent (approx. 5 minutes).
  2. Chop the carrots, grate the ginger and squeeze the garlic. Add to the onions and fry for 2 minutes.
  3. Add the curcuma ginger latte and fry for a minute.
  4. Deglaze with the sake. Add the tamari.
  5. Dissolve the miso in hot water.
  6. Add the mung beans, the rest of the water, can of diced tomatoes, coconut milk and miso.
  7. Let the mung beans simmer gently for at least an hour. How long it takes for the beans to soften depends in part on how old the beans are. Taste regularly, until the beans are soft. Mung beans do remain quite firm.
  8. Finally add the lemon juice.
  9. Meanwhile, cook the rice according to the instructions on the package.
  10. Serve in 3-4 bowls. Garnish if necessary. with fresh cilantro.


  • Is the curry too wet? Make a paste of a few tablespoons of water and a tablespoon of arrowroot and add this to the curry.
  • Also delicious with naan instead of rice.
  • You can also leave the sake out or replace it with mirin or genmai su.
  • Hatcho miso is the most powerful miso, but this curry also works well with mugi or genmai miso!