Pumpkin & Mung Bean Curry
Author: 
Serves: 4-6
 
Ingredients
  • 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
Instructions
  1. Finely chop the celery, carrots, onions.
  2. Cut the pumpkin in 0.5-1" cubes.
  3. 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.
  4. Stir in the spices and cook for a few more minutes until fragrant.
  5. Add in the pumpkin, broth and coconut milk. Bring to boil. Lower heat and allow to simmer for 10 minutes.
  6. Add the beans and salt. Cover and cook for 30 mins (15 mins covered, 15 mins uncovered) until thick and creamy.
Notes
*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!
Nutrition Information
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/