How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mung Bean And Butternut Squash Stew?

You need 15 ingredients. The key ingredients include: 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, and more.

Is Mung Bean And Butternut Squash Stew suitable as soups & stews?

Yes, Mung Bean And Butternut Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Mung Bean And Butternut Squash Stew?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mung Bean And Butternut Squash Stew Recipe

Name: Mung Bean And Butternut Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 carrots, 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)

Warm up with this hearty Mung Bean And Butternut Squash Stew recipe. Made with beans, coconut oil, onion and garlic. Easy step-by-step instructions incl…

This Mung Bean And Butternut Squash Stew relies on simple, everyday ingredients such as split and hulled mung beans, onion, peeled and diced, fresh ginger, minced and large carrots, chopped. It comes together quickly and makes 4 servings, at about 1910 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

1910

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

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Mung Bean And Butternut Squash Stew

Tips for the best results

Variations & substitutions

My Personal Notes

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