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Seafood Coconut Curry with Mung Beans and Cauliflower Rice

By PowerProteinPlates Editorial TeamPublished May 1, 2026 | Updated Oct 17, 2026
South Asian 190 mins gluten-freemeal-prep-friendlywhole-foodseasy-recipes

Mixed seafood and cooked mung beans in a spiced coconut curry, served over cauliflower rice. Allow time to soak and cook the beans. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 55 minutes; additional elapsed time 120 minutes; total about 190 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Includes 2 hours for soaking mung beans before cooking. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Seafood Coconut Curry with Mung Beans and Cauliflower Rice
Prep 15 min
Cook 55 min
Total 190 min
Servings 4
Difficulty easy
Cuisine South Asian

Recipe Details

Prep15 min
Cook55 min
Total190 min
Servings4
Difficultyeasy
CuisineSouth Asian
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Ingredients

Servings 4
  • 1 cup mung beans, rinsed and soaked for 2 hours
  • 1 pound mixed seafood (shrimp, scallops, and white fish), cleaned and cut into bite-sized pieces
  • 1 small head cauliflower, grated or processed into rice-sized pieces
  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 2 green chilies, sliced (adjust to taste)
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon smoked paprika
  • 1 can (14 oz) full-fat coconut milk
  • 1 1/2 cups vegetable broth or water
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • Fresh cilantro leaves, chopped for garnish
  • 1 teaspoon mustard seeds
  • 1 sprig curry leaves (optional)
  • Black pepper, freshly ground, to taste
Powerproteinplates Seafood Coconut Curry with Mung Beans and Cauliflower Rice ingredients image
Powerproteinplates Seafood Coconut Curry with Mung Beans and Cauliflower Rice ingredients image

Instructions

  1. Drain the soaked mung beans and place them in a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but still hold their shape. Drain and set aside.
  2. Heat coconut oil in a large pan over medium heat. Add mustard seeds and cumin seeds; when they start to pop, add curry leaves if using, then immediately add the chopped onion.
  3. Sauté onions until translucent and golden, about 5-7 minutes. Add minced garlic, grated ginger, and sliced green chilies, cooking for another 2 minutes until fragrant.
  4. Add curry powder, turmeric, coriander powder, and smoked paprika. Toast the spices for 1 minute, stirring frequently to awaken their aromas.
  5. Pour in the full-fat coconut milk and vegetable broth. Stir well and bring the mixture to a gentle simmer.
  6. Add the cooked mung beans to the curry base, mixing gently. Simmer uncovered for 5 minutes to allow flavors to meld.
  7. Add the mixed seafood. Simmer gently for about 5-7 minutes, or longer as needed, until fish reaches 145 degrees F (63 degrees C) and shrimp and scallops are firm, pearly and opaque. Season with salt and black pepper.
  8. Meanwhile, heat a non-stick skillet over medium heat. Add the cauliflower rice, spreading evenly. Cook for 5-7 minutes, stirring occasionally, until slightly softened but still firm. Season with salt and pepper.
  9. Remove the curry from heat and stir in fresh lime juice for brightness.
  10. Serve the seafood coconut curry hot over the cauliflower rice, garnished with chopped fresh cilantro.
  11. Refrigerate leftovers promptly in shallow airtight containers within 2 hours; use within 3-4 days. Keep cauliflower rice separate and reheat leftovers to 165 degrees F (74 degrees C).
Powerproteinplates Seafood Coconut Curry with Mung Beans and Cauliflower Rice process and serving image
Powerproteinplates Seafood Coconut Curry with Mung Beans and Cauliflower Rice process and serving image

Timing note

Two-hour soaking and cooking mung beans precede the curry; cauliflower rice cooks separately. Allow additional time as needed; no tested total is claimed.

Frequently Asked Questions

Can I change the flour, binder or other ingredients?
Substitutions have not been validated. Changes can affect moisture, cooking and allergens; check labels and the recipe method.

Storage

Refrigerate leftovers promptly in shallow airtight containers within 2 hours; use within 3-4 days. Keep cauliflower rice separate and reheat leftovers to 165 degrees F (74 degrees C).

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