The Mung bean, carrot and swede curry

For the love of our favourite bean- the mung bean. Our quick and easy recipe is delicious and nutritious.


  • 15 oz 425g Dry Mung beans [Serves 4-5] To buy visit: your nearest ethnic retailer, supermarket or online from Ocado; Planet Organic, Wholefoodsonline; Revital.

  • 250g diced carrots and suede

  • 1 teaspoons ground cumin

  • 2 teaspoons cayenne pepper

  • 4 teaspoons salt, or to taste 

  • 2 tablespoon olive oil

  • 1 clove garlic, minced 

  • 1 large onion, chopped

  • 1 jalapeno pepper, finely chopped 

  • 2 teaspoons smoked paprika 

  • 1 (8 ounce) can tomato sauce or 500g/1lb 2oz passata sauce


  1. Soak the beans overnight in plenty of fresh cold water. Use a large pot dish for soaking as the beans double in size as they soften.

  2. Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans. Add 1 tablespoon salt. Bring to the boil and afterwards let to gently simmer for at least 40 - 60 minutes on low heat. Check that the beans are tender but not completely soft. Remove from the heat.

  3. In a large frying pan add oil and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly. Add the pepper and cook for two minutes.

  4. Stir in the carrot and suede mix and and cook for a few seconds, then add the spices, and cayenne pepper. Let the mix fry up for 2 mins or until slightly tender, then mix in the cooked mung beans. Pour over the passata or tomato sauce all the while stirring. Season with remaining salt and the jalapeño peppers and cook for 20 minutes, stirring occasionally until thick.

  5. Serve hot, with rice or chapatis.