Spicy Filipino Mung Bean Stew with Spinach and Coconut Milk

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A comforting Filipino mung bean stew simmered with spices, fresh spinach, and creamy coconut milk for a hearty vegetarian meal. This Filipino-inspired vegetarian recipe, ready in about 60 minutes, pairs mung beans (munggo), rinsed, water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup mung beans (munggo), rinsed
• 5 cups water
• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 medium yellow onion, chopped
• 1 tbsp ginger, peeled and julienned
• 2 medium tomatoes, diced
• 1 cup coconut milk
• 3 cups fresh spinach, chopped
• 2 tbsp fish sauce or soy sauce
• 1/2 tsp red chili flakes
• to taste salt
• to taste black pepper
• for serving steamed white rice

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, combine 1 cup rinsed mung beans and 5 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 30 minutes until beans are tender.
2. Step 2: While beans cook, heat 2 tbsp vegetable oil in a separate pan over medium heat. Add 4 minced garlic cloves, 1 chopped medium yellow onion, and 1 tbsp julienned ginger. Sauté for 5 minutes until onion is translucent and fragrant.
3. Step 3: Add 2 diced medium tomatoes and cook for another 3 minutes until softened and saucy.
4. Step 4: Transfer sautéed aromatics to the pot with mung beans. Stir in 1 cup coconut milk, 2 tbsp fish sauce or soy sauce, and 1/2 tsp red chili flakes. Simmer for 10 minutes, stirring occasionally until stew thickens slightly.
5. Step 5: Add 3 cups chopped fresh spinach and cook for 2 more minutes until wilted. Season with salt and black pepper to taste.
6. Step 6: Serve hot with steamed white rice for a nourishing vegetarian meal.