Spiced Mung Bean Casserole

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Kale

  Raw

  2 cup, chopped or 134g

• Mung beans

  Mature seeds, raw

  1 ½ cup or 311g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Curry powder

  Spices

  1 tbsp or 6g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Fenugreek seed

  Spices

  1 tsp or 4g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Lime juice

  Raw

  2 lime yields or 88g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Ginger root

  Raw

  2 tbsp or 12g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  2 ½ cup or 600g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Coconut oil

  1 tbsp or 14g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Soak mung beans in water for 4 hrs. Drain and rinse. Chop onion, mince garlic & ginger, peel and cube squash, rough chop kale. Set aside.
2. 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.
3. Heat coconut oil in a large saucepan. Add finely chopped onion and minced garlic. Fry until soft.
4. 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.
5. Add butternut squash and vegetable stock and cook for 15 - 20 mins until soft (it should retain a bite).
6. Add coconut milk, cooked mung beans and kale. Cook for a few minutes until kale has wilted.
7. Just before serving add lime juice. Season with salt and pepper to taste. Serve with chopped cilantro on top. Enjoy!

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