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5 from 20 votes

One-Pot Coconut Mung Bean Stew

Made with creamy coconut milk, this healthy mung bean stew is simple to make and packed full of comforting flavor.
Prep Time15 mins
Cook Time20 mins
Soaking Time8 mins
Total Time35 mins
Course: dinner
Servings: 4 bowls
Calories: 247kcal


  • 1 tablespoon coconut oil
  • 1 onion finely chopped
  • 3 garlic minced
  • 2 carrots finely chopped
  • 2- inches fresh ginger minced
  • 2 jalapeños cored and finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin

  • 1 cup dried mung beans soaked overnight
  • 1 cup vegetable broth
  • 1 13.5oz canned coconut milk
  • 1/4 cup chopped fresh cilantro
  • juice of 1 lime or lemon


  • In a large pot, warm the oil over medium heat. Add the onion, garlic, carrots, ginger, jalapeño, salt, and cumin. Stir to combine and cook for about 5 minutes, until onion is soft.
  • To the pot, add the soaked mung beans (after straining them). Pour in the coconut milk and vegetable broth then bring to a boil. Reduce heat to a low boil and cook for 15-20 minutes, until mung beans are softened. Squeeze lime juice over top. Serve warm with cilantro and/or rice and enjoy!


Calories: 247kcal | Carbohydrates: 41g | Protein: 13g | Fat: 4g | Saturated Fat: 3g | Sodium: 557mg | Potassium: 828mg | Fiber: 9g | Sugar: 7g | Vitamin A: 5345IU | Vitamin C: 20mg | Calcium: 89mg | Iron: 3.7mg