Recipe description
June 11, 2026
Mung Bean Spinach Curry
Gentle mung bean curry to support digestion and fiber diversity.
Plant Based
High Fiber
Legume Rich
92%
Match for Gut Health
This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.
Coming soon: personalization based on your profile and/or your gut microbiome test results.
Why this recipe fits you
- High fiber from mung beans and greens.
- Colorful spices and spinach add polyphenols and nutrients.
- Protein-rich legumes with gentle seasoning support a balanced meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, mung
100
gram
Spinach
200
gram
Onion, green
1
piece
garlic
2
cloves
Curry powder
1
teaspoon
Oil, olive
2
tablespoon
Salt
1
teaspoon
black pepper
0.5
teaspoon
Water, tap
500
ml
Instructions
1
Rinse the mung beans under cold water and soak them for at least 30 minutes.
2
In a pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until soft.
3
Stir in the curry powder, salt, and black pepper, cooking for an additional minute.
4
Drain the mung beans and add them to the pot along with the water. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5
Add the chopped spinach to the pot and cook for another 5 minutes until wilted.
6
Serve warm with whole grains or salad as desired.
More Recipes For Your Gut
Nutrition
410 kcal
Calories
14 g
Protein
54 g
Carbohydrates
12 g
Fiber
6 g
Sugar
12 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
Is this curry vegan?
Yes. It’s plant-based and uses mung beans, spinach, spices, and standard cooking liquids.
How do I cook mung beans for the curry?
Rinse them. If using dried beans, soak 4–6 hours, then simmer 20–30 minutes until tender. If using canned beans, drain and rinse, then add toward the end.
Can I substitute spinach with another leafy green?
Yes—kale, mustard greens, collard greens, chard, or other sturdy greens can work.
Is the dish gluten-free?
Yes, provided you use plain spices without gluten-containing additives. Check any spice blends.
What makes this curry gut-friendly?
It’s high in fiber from mung beans and uses gentle spices that many people tolerate well.
How can I reduce the spice level?
Use less chili powder or omit it; start with a small amount and taste as you go.
What should I serve it with?
Whole grains like brown rice or quinoa, or a light side salad to add fiber.
How long do leftovers keep?
Store in the fridge in an airtight container for 3–4 days; freeze for 2–3 months.
Can I add protein?
Yes. Tofu or tempeh, or a dollop of yogurt at serving if dairy fits your diet.
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