Red adzuki and green mung beans never get neglected for too long in my kitchen. Sweet and earthy, both of these beans are quick to cook up, easily digestible, and serve as a simple but tasty base for Indian curry spices and seasonings … what's not to like? This curry has both beans simmered in a gently spiced coconut milk and tomato gravy. Served over a hot bed of fresh cooked white rice, it's an easy and delicious meal for any day of the week.
|Creamy Mung and Adzuki Bean Curry with Coconut|
|Recipe by Lisa Turner|
Published on September 19, 2016
Simple, flavorful and easy-to-digest green and red bean curry simmered in a spiced coconut milk and tomato sauce
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