6 Servings 40 min Cook
1 Medium (1 lb) Squash
2 Cup, chopped Kale
1 1/2 Cup Mung Beans
1 Medium (2-1/2" dia) Onions
4 Clove Garlic
1 Tbsp Curry Powder
1 Tsp Turmeric
1 Tsp Fenugreek Seed
1 Tsp Mustard Seed
2 Lime yields Lime Juice
1/2 Tsp Cinnamon
1 Tsp, ground Cumin
1 Tsp Coriander Seed
2 Tbsp Ginger Root
2 Tbsp Tomato Paste
2 1/2 Cup Organic Vegetable Stock
1 3/4 Cup Coconut Milk
1 Tbsp Coconut Oil
1 Cup Fresh Cilantro
1 Dash Salt
1 Dash Pepper
Soak mung beans in water for 4 hrs.
Drain and rinse.
Chop onion, mince garlic & ginger, peel and cube squash, rough chop kale.
Heat some salted water in a saucepan.
When boiling, add the mung beans and cook for 15-20 mins.
They should still have a bite.
Heat coconut oil in a large saucepan.
Add finely chopped onion and minced garlic.
Fry until soft.
Add curry powder, turmeric, fenugreek, mustard seeds, cinnamon powder, ground cumin, ground coriander, grated ginger, tomato paste, chili flakes.
Cook for a few minutes to release aromas.
Add butternut squash and vegetable stock and cook for 15 - 20 mins until soft (it should retain a bite).
Add coconut milk, cooked mung beans and kale.
Cook for a few minutes until kale has wilted.
Just before serving add lime juice.
Season with salt and pepper to taste.
Serve with chopped cilantro on top.