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Mung Bean and Pumpkin Kitchari

  • Total: 1.5 hours
  • Serves: 6


  • 1 tsp turmeric
  • 1 tsp black mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp curry powder
  • 1 tbsp coconut oil
  • Pinch of black pepper
  • 1 carrot, sliced
  • 1 large celery stalk, diced
  • 1 thumb of ginger, julienned
  • ½ Jap pumpkin, large chunks
  • 250ml Cocobella Straight Up coconut water
  • 2 cups vegetable broth
  • 2 cups organic split mung beans, soaked and rinsed
  • 200mg Cocobella Natural coconut yoghurt
  • Cooked brown rice to serve


Fry off the spices and black pepper (to activate the curcumin in the turmeric) in the coconut oil. Add the diced vegetables and ginger, cook until soft. Add in the pumpkin, coconut water, broth, and the mung beans. Mix and cover the pot with a lid. Let this simmer for 1 hour on moderate heat until the kitchari has thickened and the mung beans are cooked. Turn off the heat, add the coconut yoghurt and stir through. Serve with brown rice.

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