Green Curry Mung Bean and Rice Vegetarian Skillet

Name: Green Curry Mung Bean and Rice Vegetarian Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 medium onion; 3 cloves garlic; 1 cup cooked mung beans; 1 cup cooked Basmati rice; 1 cup sliced carrots; 3 red mini peppers; 2 tbsp green curry paste; 2 tbsp tomato paste; 1/4 cup extra virgin olive oil; 2 oz Provolone or Gauda cheese ((or opt for the plant-based version!)); 1 tsp crushed ginger (or one cube frozen); 1/2 red cayenne pepper (or chili pepper); 2 tbsp organic sugar; 2 cups vegetable broth or water; Spices: 1 teaspoon curry powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/2 teaspoon cumin powder, 1 teaspoon salt; For serving: 1 cup plain yogurt, fresh chives, 2 tablespoons chopped cilantro, plus a few chive sprigs

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Spicy Curry Mung Bean and Rice is a delicious vegetarian dish that is easy to prepare and packs a punch of flavors. Moreover, it can be easily adapted to vegan preferences! For the vegan version, you can replace vegan cheeses with the aged cheeses of your choice.

This dish is versatile and delicious. It can be prepared in just about 40 minutes. I like to serve it with a dollop of Greek yogurt or some juicy pineapples on the side, but you can get creative with your fruit pairings. The spicy kick from the curry begs for an excellent, sweet counterpart. Pineapple wedges are a perfect match: refreshing, tangy, and lovely.

You can prepare the mung beans and rice and stash them in the fridge overnight or cook them while prepping the rest of the ingredients. That’s the beauty of this recipe—it’s all about convenience without sacrificing flavor.

If you are vegan, don’t worry. Swap out the Greek yogurt for a vegan alternative and ensure your green curry paste is fish sauce-free. For that cheesy goodness, Whole Foods has some fantastic plant-based smoked Gouda-style cheese options that work like a cha

Pair this weeknight dish with baked veggies, seafood, or your protein of choice. If you’re a planner, precook your favorite dry beans, portion them into 1-cup servings, and freeze them. It’s a lifesaver for hectic days when you need a quick meal fix.
There you have it—a flavorful, fuss-free dish! Enjoy!

Rice, vegetables, yogurt and tomatoes serving.

Green Curry Mung Bean and Rice Vegetarian Skillet

Mirjana

Spicy Green Curry Mung Bean and Rice is a delightful vegetarian weeknight dish that's not only bursting with flavor but also super easy and quick to prepare. Whether you're a seasoned chef or just starting your culinary journey, this skillet dish is sure to impress with its aromatic spices and wholesome yet simple ingredients.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Asian Cousine Inspired

Servings 4 servings

Ingredients

1 medium onion
3 cloves garlic
1 cup cooked mung beans
1 cup cooked Basmati rice
1 cup sliced carrots
3 red mini peppers
2 tbsp green curry paste
2 tbsp tomato paste
1/4 cup extra virgin olive oil
2 oz Provolone or Gauda cheese (or opt for the plant-based version!)
1 tsp crushed ginger or one cube frozen
1/2 red cayenne pepper or chili pepper
2 tbsp organic sugar
2 cups vegetable broth or water
Spices: 1 teaspoon curry powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/2 teaspoon cumin powder, 1 teaspoon salt
For serving: 1 cup plain yogurt, fresh chives, 2 tablespoons chopped cilantro, plus a few chive sprigs

Instructions

Prepare the ingredients.
Heat the olive oil in a large sauté pan. Toss in your garlic, onions, peppers, carrots, and spices. Let them sizzle for about 8-10 minutes until golden and fragrant.
Add a cup of broth, tomato paste, and green curry sauce. Please give it a good stir, then let it simmer covered for 5 minutes.
Now, it's time to introduce mung beans and rice. Add them in and pour in the rest of your vegetable broth. Let everything simmer on low heat for another 15 minutes or until it reaches your desired thickness.
Your dish is done!
Once it's done, sprinkle on some chopped cilantro and serve it with a generous dollop of yogurt. Feel free to garnish with chives or extra cilantro for that green touch. Add some pineapple – trust me, you will love it.