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Nutritious Mung Bean Sprouts

Dixie Schexnaildre

Mung Beans may not sound sexy, so let’s help make them visually appealing! They’ve never looked better than in this pretty dish, full of iron, Omegas, and bio-available amino acids!


  • summer squash (1-2), diced
  • (optional okra-it was a great harvest year for us!) 3-sliced
  • small onions, pearl or any variety. 5-10, peeled and washed
  • 1 head of garlic, crushed
  • 1-3 jalapeños, sliced with or without seeds
  • handful of snap or snow peas
  • 1/4 bunch of cilantro, washed and sliced (optional)
  • 1-2 pounds of mung beans
  • 1 can of coconut milk, unsweetened
  • 1 jar of yellow or Masaman curry paste
  • handful of fresh basil leaves. Approximately 3-5 per bowl.


  • In a hot skillet, sauté all vegetables until softened (about 8-12 minutes)
  • Add one can of coconut milk and curry paste
  • Mix well
  • Turn off heat and allow flavors to meld for about ten minutes
  • Garnish with basil leaves (pictured here once basil went to flower)