Mung Bean Stew with Squash and Coconut Milk
Serves 6-8
Servings: 0
Ingredients
- * 1 cup split and hulled mung beans
- * 1 tablespoon organic coconut oil or organic ghee Indian clarified butter
- * 1 onion peeled and diced
- * 3 garlic cloves peeled and minced
- * 1 tablespoon fresh ginger minced
- * 1 Serrano or other hot chile pepper seeded for a less spicy stew
- * 6 cups homemade turkey chicken or vegetable stock or water
- * 2 cups peeled seeded and cubed butternut squash (or peeled and diced white or sweet potato)
- * 1-2 large carrot chopped
- * 2 cups Swiss chard or collard greens tough stems removed, and then chopped
- * 2-3 teaspoons jaggery or brown sugar
- * 2-3 teaspoons garam masala
- * 1/2 teaspoon tumeric
- * 1 can of organic unsweetened whole coconut milk- optional
- * 1/2 teaspoon sea salt or to taste (the amount of salt needed will depend on how salty your stock is)
Instructions
- 1. Run cold water over mung beans in a colander. Drain and set aside.
- 2. Warm coconut oil or ghee in a large pot. Add onion, garlic, ginger and chile pepper and saute until fragrant. Add stock or water.
- 3. Add the mung beans and the squash, then add the rest of the vegetables and the spices. Stir well to combine all the ingredients and bring to a boil.
- 4. Reduce heat to a simmer and cook for 45 minutes to 1 hour, stirring occasionally, and adding more liquid if it becomes too thick. Remove from heat when everything is soft and cooked through.
- 5. Add optional coconut milk and stir well to combine and heat through. Add salt, taste, and adjust seasonings before serving.