Mung beans do not sound appetizing. It’s probably because “mung” rhymes with “dung” hehe!


But name aside, these satay mung beans are actually a really creamy and wholesome dinner.


Another cool thing about mung beans is that they are very good for balancing the body. More specifically, if you are a follower of ayurvedic medicine, then you know that mung beans are prized for the balancing of the three doshas: pitta (fire), vata (air) and kapha (water/earth).


I have dabbled with ayurvedic medicine since I was 18 and a lot of the science behind it makes sense to me. I have a kapha dominant body, which means that I like to move slow, soak in my surroundings and have a very calm personality (most of the time). Being a body type that is mainly water means that living in a rainforest has it’s challenges as cold and wet body + cold and wet climate = super cold Olivia!


That is where these satay mung beans come in handy because the balancing from the mung beans plus the extra heat from the hot sauce keeps my body functioning at its best and I feel great after eating this meal!


You can buy canned mung beans and that makes this recipe really fast but if you have some time, (or are feeling super organised) buy the dried beans, soak them overnight and then give them a day or two to sprout. Not only do sprouted mung beans taste delicious and make a great afternoon snack, but the sprouted beans bring a really fresh flavour to this dish.



Serves 4___Prep Time: 30 minutes (longer if you use dried beans)___Cooking Time: 30 minutes

Satay Sauce Ingredients:

2 garlic cloves
1 tbs ginger, grated (1 inch of fresh root)
1 tsp oil
400mL can of tinned tomatoes
Juice from two lemons (about 4 tbs)
2 tbs soy sauce
3 heaped tbs of peanut butter
Hot sauce (personal preference)


Method for Satay Sauce:

  1. Place all the ingredients and blend until a smooth consistency.
  2. This recipe yields enough for 2 meals so I freeze the remaining sauce.


Putting it all together:

1 onion, roughly chopped
1 tsp oil
1 cup of frozen spinach
1 cup of kale, stalk removed
2 cups of mung beans, cooked or sprouted



  1. In a large frypan, cook the onion with the oil until transparent (5 minutes).
  2. Add the frozen spinach and cook until it is defrosted (2 minutes).
  3. Add the kale and mung beans to the mix, along with a cup of the satay sauce.
  4. Let it cook until the whole mix is hot (5 minutes). Serve with rice.

I hope that you love this recipe and if you do, let me know by posting it on instagram with the tag #lifewithlists or posting a picture on the the Life With Lists facebook page

Have a great day! Olivia x