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)

Servings: persons

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)

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.

1910

kcal

Calories

114

Fat

101

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

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.

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

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

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