Our Mung Bean Curry recipe is so flavorful! It is a great alternative to a meat curry dish, but it still contains healthy vegetable protein and fiber.

Mung beans, also known as Choroko in Swahili, are native to parts of East Asia, and were brought to Africa from India, where it is an important source of protein for their vegetarian diets.

You can purchase green or brown mung beans in most health food supermarkets. The main variety used in East African cooking is the green variety.

To Make this recipe, you will need the following:

NOTE:   Like lentils, mung beans do not require any pre-soaking. You can cook them like brown rice.


2 cups dried mung beans
2 tbsp olive oil
1 large yellow/red onion, diced
2 cloves fresh garlic cloves, minced
1 tbsp grated ginger
1 tsp jalapeno pepper, diced (optional)2 tsp curry powder
1 tbsp cumin seeds, crushed
1 cup diced/crushed tomatoes
½ tsp sugar
1 tbsp ketchup
1 tsp soy sauce
salt and pepper to taste


  1. Put Mung Beans and 4 cups of cold water in a pot and bring to a boil.
  2. Turn down to simmer and cook for about 40 minutes or until water has evaporated.
  3. Heat a large pan on medium heat.
  4. Add olive oil and onions and cook until soft before adding garlic, ginger, and jalapeno pepper and cook for about 1 minute. Next add spices and stir for another minute to prevent it from sticking.
  5. Put in the cooked mung beans and cook for a couple of minutes before adding tomatoes. Bring to a slight boil and then turn down to simmer and cook for about 20 minutes or longer if you desire.
  6. Remove from heat and set aside until ready to serve.


You can serve this recipe on steamed brown or white rice. Or it can be Blended into a thick rich soup. Try serving it with our chapatis recipe.

Mung Bean Curry and Chapatis go exceptionally well!
Click here for the Chapati recipe.