Mung Bean and Kale Korma



Throwing a load of different vegetables into a pan with spices, coconut milk and beans, then it coming out as a delicious curry is one of my ultimate experiences in the kitchen. Don’t fear you can make your own curry believe me, it seem’s like a lot of stuff but you’d be surprised how much you already have in your spice cupboard. Also, once you have them you can use them to make lots of different interesting dishes!

What you’ll need;

  • 1 TSBP Coconut Oil
  • 1 Onion
  • 3 Cloves Garlic
  • Chunk (20g) of Fresh Ginger
  • 12 Cardamom Pods, crushed
  • 1 TBSP Ground Cumin
  • 1 TBSP Ground Coriander
  • 1/2 TSP Ground Turmeric
  • 1/2 TSP Hot Chilli Powder
  • 1 Bay Leaf
  • 4 Cloves
  • Pinch Saffron
  • 1 Can Coconut Milk
  • Himalayan Salt, freshly ground pepper
  • 1 Cup Mung Beans (soaked overnight in water)
  • 1 Bunch Kale
  • 1 Yellow Pepper
  • 2 Carrots
  • 1 Cup Rice (Brown or any, soaked overnight in water)
  • Fresh Coriander

Heat your coconut oil in the pan, chop your onion and garlic sautee in hot oil. Grate your ginger and add to your onion and garlic mix. Add your cardamom seeds, cumin, coriander, turmeric, chilli powder, ends of your cloves and bay leaf into the pan. Stir in your saffron, salt and pour in your coconut milk, cook for 10 minutes stirring occasionally. Then remove from the heat and blend your sauce. Bringing your sauce back to the heat add your mung beans and cook slowly (10-15 minutes). Place a cup of rice and 2 cups of water (optional to add salt or lemon) into a sauce pan cover and cook until the water has completely been absorbed. Grate or chop your carrot, pepper and kale and add to the pan with your sauce and cook for a further 10 minutes. Serve the curry over the top of your rice or mix the rice in as I have done above, chop fresh coriander and serve with it sprinkled on top!


Namaste and happy cooking!


Helen ~ WAP


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