Mung beans are an incredible super food! They are high in potassium, fiber, protein, magnesium, and iron—the latter two being essential for women and healthy muscles. Benefits of eating mung beans include lower triglyceride and LDL cholesterol levels, as well as reduced risk of cancer and heart disease. They are also considered a low-glycemic and alkaline food. In Ayurvedic medicine, mung beans are believed to detoxify the body and stimulate the production of collagen for younger-looking skin.
Plus, this tiny but nutrient-dense legume keeps you full longer, minus the gas we associate with other beans! Mung beans are versatile, too. Neutral enough for curries and other savory dishes, but just sweet enough as filling for desserts.
When sprouted, mung beans have increased vitamin content and become even more digestible! Here’s some more info, and a great recipe, on sprouted mung beans.
As for me, I wanted mung beans with some creamy comfort. I knew coconut milk and curry over rice would hit the spot. At hand, I had butternut squash from my Imperfect Produce box and some spinach and mushrooms from my local farmers market, so a recipe was born!
This recipe is great over: basmati or jasmine rice, couscous, quinoa, and more!
You may replace any vegetable with what you have at hand. For example, pumpkin or sweet potato would be just as nice as the butternut squash in this recipe.
Note about preparing the butternut squash: in this crispy tofu recipe, I outed myself as a lazy cook. Rather than try to chop or peel the precariously shaped butternut squash in its raw form, I opt to bake it whole in the oven at 350 degrees Fahrenheit for an hour. This makes it much easier for me to peel and dice. It may be your preference to signicantly decrease cook time by peeling and chopping the butternut squash first. You do you, boo.
YIELDS
6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 small butternut squash
- 1 cup mung beans
- 1 cup oyster mushrooms
- 1 tablespoon soy sauce
- 1 can coconut milk
- 1 tablespoon curry powder
- 1-2 cloves crushed garlic
- 1 cup spinach
Directions
1. Bake butternut squash at 350°F for about an hour; peel and dice.
2. While squash bakes, boil 1 cup mung beans in 3 cups water for about 25 minutes.
3. In a large pan over medium heat, add mushrooms and soy sauce; cover.
4. When liquids in mushrooms are released, remove cover and stir until liquid evaporates.
5. Add coconut milk, curry, cooked mung beans, crushed garlic, and butternut squash; stir until heated.
6. Add spinach; stir until it is wilted.
7. Salt to taste.
8. Serve over basmati or jasmine rice, couscous, quinoa...whatever you like!
2. While squash bakes, boil 1 cup mung beans in 3 cups water for about 25 minutes.
3. In a large pan over medium heat, add mushrooms and soy sauce; cover.
4. When liquids in mushrooms are released, remove cover and stir until liquid evaporates.
5. Add coconut milk, curry, cooked mung beans, crushed garlic, and butternut squash; stir until heated.
6. Add spinach; stir until it is wilted.
7. Salt to taste.
8. Serve over basmati or jasmine rice, couscous, quinoa...whatever you like!
Also by Estella : Easy, All-Occasion Crispy Tofu
Related: Warming Vegan Butternut Squash Curry Soup
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Photos: Estella Ramirez
