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

• Vegetable Broth

  From bouillons. Low sodium

  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 hours. Drain and rinse. Chop onion, mince garlic and ginger, peel and cube squash, and roughly chop kale. Set aside.
2. Heat salted water in a saucepan. When boiling, add mung beans and cook for 15-20 minutes until they 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, cumin, coriander, ginger, and tomato paste. Cook for a few minutes to release aromas.
5. Add butternut squash and vegetable stock. Cook for 15-20 minutes until squash is soft but retains 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 and season with salt and pepper to taste. Serve with chopped cilantro on top.