Ndengu Curry in Coconut Cream:

Whenever I think about Ndengu or Pojo in Swahili or Mung Dal in Indian or Green Grams in English, 🤗😄 I always think of Chapati. My next favourite meal after R&B (Rice & Beans)! I like Rice and Ndengu but not that much, I would rather eat the ndengu on its own. I love coconut in anything, and that is what I love about this Ndengu curry. You can check out the full recipe on my YOUTUBE channel below. Comment or ask any question and I will be happy to answer.

INGREDIENTS

2 Cups Boiled Ndengu (Pojo, Mung Dal)
3 Tomatoes
1 Tablespoon Garam Marsala
1 Tablespoon Turmeric
1 Tablespoon Cumin
1 Tablespoon Dried Coriander
1 Tablespoon Ginger Powder
1 Tablespoon Curry Powder
1 Teaspoon Paprika
1 Cup Coconut Milk
1 Bunch Fresh Dhania (Cilantro)
2 Tablespoons Vegetable Oil

METHOD

Add vegetable oil to pan

Add chopped tomatoes

Fry until tomatoes turn paste like

Add salt, fry 2 minutes

Add a tablespoon garam marsala

Add a tablespoon ground turmeric

Add a tablespoon turmeric

Add a tablespoon dried coriander

Add a tablespoon ginger powder

Add a teaspoon paprika

Add a tablespoon curry powder

Fry the spices 2 minutes

Add the pre boilee ndengu/pojo/mung dal

Fry 2 minutes

Add 1 cup coconut milk

Allow mixture to simmer gently over low heat

Once gravy has reduced and thickened, sprinkle chopped dhania (cilantro)

Serve with rice, chapati or on its own

This ndengu curry is fragrant and delicious, mildly spicy but oh so yummy

The spices add that touch of earthiness while the coconut brings in that tropical vibe

Easy to make yet filled with amazing flavours

NDENGU CURRY IN COCONUT CREAM

Recipe by Mulunga Alukwe

Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 40 Minutes
Yield: 3 Servings
Ingredients

• 2 Cups Boiled Ndengu (Pojo, Mung Dal)
• 3 Tomatoes
• 1 Tablespoon Gram Masala
• 1 Tablespoon Turmeric
• 1 Tablespoon Cumin
• 1 Tablespoon Dried Coriander
• 1 Tablespoon Ginger Powder
• 1 Tablespoon Curry Powder
• 1 Tablespoon Paprika
• 1 Cup Coconut Milk
• 1 Bunch Fresh Cilantro
• 2 Tablespoons Vegetable Oil

Cooking Directions

1. Add vegetable oil to pan. Add chopped tomatoes. Fry until tomatoes turn paste like. Add salt, fry 2 minutes
2. Add a tablespoon garam marsala
3. Add a tablespoon ground turmeric
4. Add a tablespoon turmeric
5. Add a tablespoon dried coriander
6. Add a tablespoon ginger powder
7. Add a teaspoon paprika
8. Add a tablespoon curry powder
9. Fry the spices 2 minutes
10. Add the pre boiled ndengu/pojo/mung dal. Fry 2 minutes. Add 1 cup coconut milk. Allow mixture to simmer gently over low heat. Once gravy has reduced and thickened, sprinkle chopped dhania (cilantro). Serve with rice, chapati or on its own. This ndengu curry is fragrant and delicious, mildly spicy but oh so yummy
11. The spices add that touch of earthiness while the coconut brings in that tropical vibe. Easy to make yet filled with amazing flavours

Ndengu Curry in Coconut Cream

A comforting East African-inspired dish where protein-rich green grams are simmered in a fragrant blend of spices and creamy coconut milk. Perfect with chapati, rice, or ugali.

FAQs

What is Ndengu?
Ndengu is the Swahili name for green grams or mung beans. They're small, green legumes that are packed with protein, fiber, and nutrients, and commonly used in Kenyan and Tanzanian cooking.

Why coconut cream instead of milk?
Coconut cream gives the curry a rich, luxurious texture and a slightly sweeter taste. You can use coconut milk if you prefer a lighter consistency.

How do I prepare dry green grams?
Soak them overnight, then boil until tender before using in the curry. If you're using a pressure cooker, 10–15 minutes under pressure is usually sufficient.

Can I use canned green grams?
Yes, canned green grams are a convenient shortcut. Just rinse them well before adding to the curry to remove any excess sodium.

What spices go well in this curry?
Traditional blends include turmeric, cumin, coriander, and garam masala. Fresh garlic, ginger, onions, and green chilies add depth and heat.

Can I make it ahead of time?
Absolutely. Ndengu curry tastes even better the next day as the flavors deepen. Store in the fridge for up to 3–4 days, or freeze for up to a month.

Is this curry kid-friendly?
Yes, just reduce or omit the chili. The natural sweetness of coconut cream often appeals to children.

Printable Nutrition Card (Per Serving – approx. 1 cup)

Nutrient	Amount	Notes
Calories	~270–320 kcal	Varies depending on coconut cream fat level
Protein	~12–14 g	From green grams, especially when whole
Carbohydrates	~30–35 g	Mostly complex carbs from legumes
Total Fat	~12–15 g	Mainly healthy fats from coconut
– Saturated Fat	~9–11 g	From coconut cream – may increase HDL (good cholesterol)
Fiber	~8 g	Excellent source of dietary fiber
Sugars	~3–4 g	Natural sugars from coconut and spices
Sodium	~300–400 mg	Can be reduced by using low-sodium broth or salt
Iron	~3–4 mg	Legumes and coconut contribute a decent amount

📝 Notes:

• Great for vegetarians and vegans
• For a lower-fat version, use coconut milk instead of cream
• Serve with a squeeze of lemon for added brightness
• Add spinach or kale for an iron boost

Dietary Information Table

Diet Type	Status	Notes
Gluten-Free	✅ Yes	Naturally gluten-free, check packaged ingredients
Dairy-Free	✅ Yes	Coconut cream replaces dairy completely
Nut-Free	✅ Yes	Contains no tree nuts or peanuts
Egg-Free	✅ Yes	100% egg-free
Vegetarian	✅ Yes	Fully plant-based
Vegan	✅ Yes	No animal products used
Low-Carb/Keto	❌ No	Green grams are high in carbs
High-Protein	⚠️ Moderate	Good plant protein source, but not high compared to animal sources
Diabetic-Friendly	⚠️ With portioning	High in fiber but contains natural carbs—consume in moderation

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.

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