Heat oil in a large pot. Add the onion and cook for about 1 minute, until fragrant. Add the garlic, stir-fry until they start to brown.
Add the spices, stir for 30 seconds.
Add tomato puree. Stir until well coated.
Add tomato sauce, 1/2 cup coconut milk, vegetables, and mung beans.
Increase heat to high and bring to a boil. Once bubbling, reduce to low, cover, and simmer for 15 minutes, until vegetables are cooked through.
Add the remaining coconut milk, stir until sauce thickens to desired consistency.
Turn off heat, taste, and season to your liking.