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What You Can Eat: Coconut Curry Mung Bean

 

What You Can Eat: Coconut Curry Mung Beans..



I'm trying to eat well. I'm not hyper-focused on weight or the calorie-counted kind of eating that makes food feel like new complicated system.  It should feel intuitive. More than that, I'm interested in what TO eat, not what not to eat. 

Obviously, I'm looking for sources if fiber, because almost every path I follow points back to it. Fiber slows things down, feeds the gut, balances cravings, and makes meals feel more complete. Fiber can impact gut health in a way that gets your system on track, I hope, naturally.  Really, it's not as complicated as I originally thought. You don’t need to weigh out grams or memorize nutrition panels. You just need to keep a rotation of beans, lentils, and grains on hand, and use them in a variety of ways.  Experiment. 

So I thought the sound of coconut and spices sounded good, and I learned about mung beans.  I've never eaten them.  I made coconut curry mung beans with chicken. I didn’t start with a precise plan. I just looked at what I had—split mung beans (because I learned about them and ordered them on Amazon), a can of coconut milk, a few aromatics, and some chicken—and built around it. I'm not striving for perfection or low calorie dishes.  I like being curious, building flavor, and making sure the plate has something that supports long-term health.

This meal is warm, creamy, and grounding. It’s a dal-style curry you can make in under an hour, and it pairs perfectly with rice.

This one wasn't filed under the weird sh*t I ate, because it did have some great reviews in the house.  It's one I can make again.  I'm not sure it will be exactly the same, but it will be close.  

Coconut Curry Mung Beans with Chicken

Ingredients

  • 1 cup split mung beans (moong dal), rinsed

  • 1 lb chicken (thighs or breast), cut into bite-sized pieces

  • 1 onion, chopped

  • 3–4 garlic cloves, minced

  • 1 jalapeño or green chili, sliced

  • 8–10 curry leaves

  • 1 can (13.5 oz) coconut milk

  • 2 cups water or stock (more if needed)

  • 2 tbsp oil (avocado, coconut, or olive)

  • Salt to taste

  • Optional: turmeric, cumin, chili flakes, or curry paste (if you want extra spice and depth)

  • Cooked rice, for serving

Instructions

  1. Heat oil in a pot. Add curry leaves until they sizzle and release fragrance. Stir in onion, garlic, and jalapeño. Cook until softened and lightly browned.

  2. Add chicken pieces, season with salt, and sear until lightly golden.

  3. Stir in mung beans. Add water or stock, bring to a simmer, and cook 20–25 minutes, until the beans are soft.

  4. Stir in coconut milk. Simmer gently for 5–10 minutes more, letting the flavors meld. Adjust seasoning with more salt and spice as desired.

  5. Serve hot over rice.

It doesn’t need to be exact. Some days it’ll be creamier, some days spicier. That’s part of the point: food can be flexible and still support your health.

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