Creamy Mung Bean, Pumpkin & Spinach Curry

A big, nourishing pot of golden curry, with mung beans and pumpkin simmered gently in coconut milk and warming spices. It's budget-friendly and plant-based, and it's even better the next day, so make sure you save some for lunch.

Serves: 4 | Cooking Time:

From your OrganicBox

  • 250g dried mung beans
  • 650g Jap pumpkin, cubed
  • 1 leek, sliced
  • Remaining baby spinach
  • Remaining 100g green beans, chopped

From the pantry

  • 2 cloves garlic, crushed
  • 1 tbsp fresh grated ginger
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 400ml coconut milk
  • Approx. 500ml vegetable stock or water
  • Olive or coconut oil
  • Salt & pepper
  • Rice to serve

  1. Rinse the dried mung beans thoroughly.
  2. Heat oil in a large saucepan and gently cook the leek for 3–4 minutes.
  3. Add garlic, ginger, curry powder, cumin and turmeric. Cook for 1 minute until fragrant.
  4. Add mung beans, coconut milk and approximately 400ml stock/water.
  5. Bring to a simmer, cover and cook gently for around 20 minutes.
  6. Add pumpkin and another splash of stock/water if required.
  7. Continue cooking for approximately 15–20 minutes, until the mung beans are tender and the pumpkin is cooked but still holding some shape.
  8. Add the green beans for the final 5 minutes.
  9. Stir through the spinach just before serving.
  10. Taste and season well. Serve with rice.

Tip: Mung beans naturally thicken the curry as they cook. Add a little more water or stock if you prefer a looser curry.

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