Spiced Mung Beans Winter Casserole [vegan]

Name: Spiced Mung Beans Winter Casserole [vegan]
Prep time: 20 min
Total time: 20 min
Ingredients: 800g butternut squash [1.75 lb]; 2 large handfuls of kale; 300g mung beans [10.5 oz / US 1 1/2 cups]; 1 large onion (finely chopped); 4 garlic cloves (crushed); 1 Tbsp mild curry powder; 1 tsp turmeric; 1 tsp fenugreek; 1 tsp mustard seeds; seeds from 6-8 cardamom pods; 1/2 tsp cinnamon powder; 1 tsp ground cumin; 1 tsp ground coriander; 5 cm fresh ginger root [1.95 inch]; 2 Tbsp tomato paste; 600ml vegetable stock [1 pint / US 2 1/2 cups]; 2 lime juice; 400ml coconut milk [13.5 fl oz]; 1 Tbsp coconut oil or 3 Tbsp olive oil; fresh coriander; salt & pepper; chili flakes to taste

Published on February 2, 2015 | In Indian | By theflexitarian |

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- Prep Time
- 20 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

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The addition of cardamom gives this spiced Mung Beans Winter Casserole a delightful warming aroma. Because I love the taste so much, I use the seeds of 8 cardamom pods but it is as delicious with 6. The spices are very mild here so feel free to add chili flakes to suit your own taste.

Mung beans are a good source of protein as well as potassium, fibre, magnesium and Vitamin Bs. They are also reputed for their cleansing properties.

This casserole is quite hearty so you can eat it on its own or serve naan bread on the side.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Nut-Free, Soya-Free, Vegan

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Ingredients

800g butternut squash [1.75 lb]
2 large handfuls of kale
300g mung beans [10.5 oz / US 1 1/2 cups]
1 large onion (finely chopped)
4 garlic cloves (crushed)
1 Tbsp mild curry powder
1 tsp turmeric
1 tsp fenugreek
1 tsp mustard seeds
seeds from 6-8 cardamom pods
1/2 tsp cinnamon powder
1 tsp ground cumin
1 tsp ground coriander
5 cm fresh ginger root [1.95 inch]
2 Tbsp tomato paste
600ml vegetable stock [1 pint / US 2 1/2 cups]
2 lime juice
400ml coconut milk [13.5 fl oz]
1 Tbsp coconut oil or 3 Tbsp olive oil
fresh coriander
salt & pepper
chili flakes to taste

Instructions

Soak mung beans in water for 4 hrs. Drain and rinse.
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.
Heat coconut oil (or olive oil) in a large saucepan. Add finely chopped onion and minced garlic. Fry until soft.
Add mild curry powder. turmeric, fenugreek, mustard seeds, crushed cardamom seeds, cinnamon powder, ground cumin, ground coriander, grated ginger, tomato paste, chili flakes. Cook for a few minutes to release the wonderful aromas.
Add butternut squash peeled and cut in 2 cm [0.8 inch] dice.
Add vegetable stock and cook for 15 - 20 mins until soft (it should retained a bite).
Add coconut milk, cooked mung beans and kale. Cook for a few minutes until kale has wilted.
Just before serving add lime juice. Season to taste.
Serve with chopped fresh coriander on top.