Mung Bean and Sweet Potato Stew

Category: Main Dish, Soup & Salad, Vegetarian

Total Time: 60 mins

Servings: 8


  • 1 cup cooked mung beans
  • 1 tbsp coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and minced
  • 6 cups vegetable stock
  • 1 can organic tomatoes
  • 2 cups sweet potato, peeled and chopped into bite-sized pieces
  • 2 large carrots
  • 1 cup coconut milk
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • 1 tbsp fresh lemon juice
  • cilantro (optional) to garnish


  1. Heat coconut oil in a large soup pot or Dutch oven. Add onion and cook until translucent.
  2. Add the carrots and sweet potatoes and sauté for about 5 minutes. Add garlic and ginger and sauté another minute. Add tomatoes, stock, turmeric, and salt. Bring to a boil.
  3. Reduce heat to a simmer and cook for 30 minutes. Add cooked mung beans and continue to cook for 15 minutes or until everything is soft and cooked through. Remove from heat.
  4. Add coconut milk, lemon juice, and garam masala. Stir well to combine and heat through. Adjust seasonings before serving. Top each with fresh cilantro.