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Vegetarian, Africa and overseas

Ndengu and chapati

Ndengu is a Kenyan curry of mung beans simmered in a tomato and coconut milk sauce, served with homemade chapatis. This recipe serves 4, takes 1 hour and is rated medium difficulty, at about €1.90 per serving. The key to success is a well reduced tomato base and dough that's kneaded and rested before cooking.

Tonight it's ndengu, the Kenyan mung bean curry in coconut milk, with chapatis to mop up every last bit of sauce.

Ndengu and chapati
Total time
1 h
Difficulty
Medium
Cost per person
€1.90
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Ndengu is a mild, creamy curry where mung beans melt into a tomato sauce seasoned with curry powder and softened by coconut milk. The texture turns thick and almost velvety once you mash a few beans against the pot. Ginger and garlic add real depth without ever turning sharp, which makes this an easy curry for people who don't love heavy spice.

This is a recipe to make on an evening when you have a bit of time, since you're juggling the beans on the stove and the chapati dough at the same time. Kids love tearing off pieces of the flatbread to scoop up the sauce, and the dish is easy to share with family or guests curious about Kenyan cooking, which doesn't show up on many tables. At Mon Chou, we like recipes like this one, they shake up a weekly routine without calling for ingredients you can't find.

The ingredients

4 people

Pantry

  • Mung beans or green lentilsoften in the pantry 300 g
  • Coconut milkoften in the pantry 40 cl
  • Wheat flouroften in the pantry 350 g
  • Mild curry powderoften in the pantry 2 tsp
  • Sunflower oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 3
  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 1 tsp
  • Cilantro 10 sprigs

Allergens Gluten

The step by step recipe

  1. Rinse the lentils and cook them in 1 liter of unsalted water at a gentle simmer for 30 minutes. 30 min

    Salt at the end of cooking, salt added too early toughens the skins.

  2. Meanwhile, mix the flour, salt, 2 tablespoons of oil and about 20 cl of warm water, knead, and let rest under a kitchen towel.

    The dough is ready when it no longer sticks to your fingers.

  3. Sauté the onions, garlic and ginger in 2 tablespoons of oil, add the curry powder then the diced tomatoes and let it cook down for 10 minutes. 10 min

    Cook the tomatoes until the oil rises to the surface, that's the sign of a well reduced base.

  4. Pour the drained lentils into the sauce, add the coconut milk and let it simmer gently for 10 minutes. 10 min

    Mash a few lentils against the side of the pan to thicken the curry.

  5. Roll out the dough into 8 small rounds and cook them one by one in a hot skillet with a drizzle of oil for 10 minutes. 10 min

    Press down lightly with a spatula so they puff up nicely.

  6. Sprinkle the curry with cilantro and serve with the chapatis.

    Tear the chapatis by hand and use them as a scoop.

Our tips to get it right

  • Pick ripe tomatoes, they break down faster and give a more flavorful sauce than firm ones.
  • Knead the chapati dough for at least 5 minutes until it turns elastic, otherwise the rounds tear while cooking.
  • If the curry looks too thin at the end, let it simmer uncovered a few more minutes so it thickens up.

The variations

  • Swap the coconut milk for heavy cream for a curry closer to a Western style stew, a bit less fragrant.
  • For more heat, add a split green chili with the onions and fish it out before serving.
  • For a quicker kid friendly version, serve the curry with pita bread or rice instead of chapatis.

What to serve it with

  • Steamed rice alongside the chapatis
  • Cucumber and tomato salad
  • Spiced chai tea

Storage

The curry keeps for 3 days in the fridge in a sealed container and freezes well for up to 2 months. Chapatis keep for 2 days at room temperature wrapped in a towel and reheat in a few seconds in a dry skillet.

Questions about this dish

Can you use a different legume instead of mung beans?

Yes, green lentils work very well and hold their shape during cooking. Avoid red lentils, they break down too fast for this dish.

Can you make ndengu ahead of time?

Yes, the curry actually tastes better reheated the next day, once the flavors have had time to meld. Make the chapatis right before serving, they're best warm.

How do you know the chapati dough is ready?

It should no longer stick to your fingers and feel smooth to the touch. If it's still sticky, add a bit more flour and knead for another minute.

Is this curry good for kids?

Yes, the mild curry powder and coconut milk keep the dish gentle, with no real heat. You can cut back the curry powder even more if your kids prefer it very mild.

How long does it take to make a Kenyan mung bean curry with chapatis?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Kenyan mung bean curry with chapatis?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Kenyan mung bean curry with chapatis cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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