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Spicy Broccoli and Mung Bean Curry

Spicy Broccoli and Mung Bean Curry

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Bring the heat without any meat in this mouth-watering spicy broccoli and mung bean (dithlodi) curry recipe. As one of our Future 50 Foods, mung beans (dithlodi) are sustainable and packed with nutritional value. They bring untold flavour and goodness to this tasty curry dish.

Preparation time


200 g dried mung beans soaked overnight and drained
300 g broccoli florets
3 tbsp sunflower oil for frying
Knorr Chakalaka Soup
1 tsp ground turmeric
400 ml tin light coconut milk
fresh coriander to serve
chilli sliced to serve
1 lime juiced to serve

Preparation method

Place the mung beans (dithlodi) in a saucepan and add 1 cup water and bring to the boil.
Simmer for 12-15 minutes until the mung beans (dithlodi) are tender. Drain.
Toss the broccoli in the sunflower oil, KNORR Chakalaka Soup and turmeric powder.
Heat a frying pan to high heat and add the broccoli. Stir-fry for 1-2 minutes until just browned.
Add the mung beans (dithlodi) and coconut milk and stir well. Bring to a simmer for 5 minutes or until the broccoli is cooked.
Serve garnished with fresh coriander and steamed rice on the side.
Note: The mung beans (dithlodi) may sprout overnight - they are still perfectly good to use, in fact they are more easily digested this way and absorb flavour better due to the husk being cracked open.


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