Pumpkin & Mung Bean Curry
Author: Unconventional Cooks
Serves: 4-6
- 1.5 lbs Kabocha Pumpkin, chopped and peeled (approximately half a large)*
- ¾ cup Split Mung Beans, rinsed
- ½ large white onion (or red)
- 2 cups spinach
- 2 cloves garlic
- 2 stalks celery
- 2 carrots
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground turmeric
- ¾ tsp salt (+ more to taste)
- 2 cups Broth
- 1 cup coconut milk
- Garnish: Yogurt, Coriander
- Finely chop the celery, carrots, onions.
- Cut the pumpkin in 0.5-1" cubes.
- Saute onion and garlic until fragrant. Add in the celery and carrots (add a little water if it starts to stick). Continue cooking for 5-10 minutes.
- Stir in the spices and cook for a few more minutes until fragrant.
- Add in the pumpkin, broth and coconut milk. Bring to boil. Lower heat and allow to simmer for 10 minutes.
- Add the beans and salt. Cover and cook for 30 mins (15 mins covered, 15 mins uncovered) until thick and creamy.
*The longer you let the kabocha squash sit, the sweeter it gets. I like to buy it earlier and let it sit for as long as I can!
Serving size: 5 Calories: 192.4 Fat: 1.3 Carbohydrates: 36.5 Protein: 10.5
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2019/12/01/creamy-pumpkin-mung-bean-dahl-vegan/
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