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11 cups water
1 ½ cups whole green mung beans
2 tsp + ¼ tsp sea salt
1 tsp turmeric
1 tbsp coconut oil
1 ½ tbsp curry powder
1 cup chopped sweet onion
1 tbsp pressed garlic
2 cups chopped fresh spinach – 4 handfuls of spinach or 1 – 5oz container
1 tbsp lemon juice + more to serve
1/3 cup coconut milk
1 tbsp finely chopped mint – start with 1 and then 2 tsps if you are not a big mint fan + keep more mint to serve


Soak mung beans overnight in 3 cups of filtered water.
Rinse twice and add to a medium pot (3qt) along with 6 cups of filtered water, 1 tsp sea salt and 1 tsp turmeric.
Over medium heat, bring this mixture to a boil then simmer. This will take a total of 45 minutes. Stir occasionally so that beans do not adhere to bottom.
In a separate sauté pan, heat coconut oil over medium heat.
Add curry powder and onions to warm oil and cook for 6 minutes.
Add garlic and ¼ tsp sea salt for 2 minutes to the cooked onions, then add spinach until spinach wilts.
Turn heat up and when the mixture becomes a little dry, after 1 minute, add 2 cups of filtered water and heat for 2 minutes. Stir well.
Allow this to cool slightly and blend well in blender with another tsp of sea salt.
Add this curried spinach mix to the beans, along with the lemon juice, coconut milk, and 1 tbsp of chopped mint, then stir well.
Serve with more lemon, a sprinkle of sea salt, and a drizzle of cold pressed olive oil to serve.
Warm a small bowl as a snack or consume as a side to an entrée.

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