Recipe: Mung Bean Stew

Recipe: Mung Bean Stew

Both vegan and gluten free


I love this stew – it’s seriously satiating, super creamy and filled with superfoods. If you’re looking for a warm meal that’s easy to digest, great for your gut and anti-inflammatory, please do try this. The main ingredient is mung beans; here in Asia, we cook with them a lot as they are very versatile. This recipe does not contain any of the top 7 allergens.

This stew is so easy to make and great to keep – it actually tastes better the next day. Make sure to keep it low salt and zero oil! This is great for kids or if you have a sensitive stomach.

Some benefits of mung beans are: 

  • high plant protein 
  • fantastic for hair, nails and skin
  • helps with weight loss 
  • immune booster 
  • natural vitamin source 
  • fights anti-ageing and acne
  • clears out heat and toxins
  • anti-diabetic properties
  • anti-hypertensive qualities
  • prevents LDL oxidation (this is the bad cholesterol derived from our diet)


  • activated mung beans 
  • coconut milk 
  • frozen kale/spinach/peas
  • root veggies (potato, taro, etc)
  • curry powder, veggie stock, black pepper
  • toppings: sesame seeds, fresh greens, sprouts, chilli flakes


  1. After activating the mung beans overnight, rinse and cook with stock and enough water to cover for 15 min on medium-high heat.
  2. Add the rest of the ingredients, cover the pot and cook for a further 30+ min, depending on what consistency you like.
  3. Add other herbs, spices, onion and/or garlic if you wish.
  4. Once the veggies, coconut milk and mung beans cook, the stew becomes so creamy that you don’t need to blend anything. You can adjust the liquid levels as desired, but we like to eat it similar to the texture of risotto. 

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