Fill your home with the delightful aroma of cardamom, curry powder, and other warming spices with this hearty stew. It's packed with ingredients like butternut squash and protein-rich legumes that will keep you full and satisfied. The heat from the spices very mild, so feel free to add more chili flakes to suit your own taste. This stew is quite hearty so you can eat it on its own or serve naan bread on the side.
Spiced Butternut Squash and Mung Bean Stew [Vegan, Gluten-Free]
- 1.75 pounds butternut squash
- 2 large handfuls of kale
- 1 1/2 cups mung beans
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 1 tablespoon mild curry powder
- 1 teaspoon turmeric
- 1 teaspoon fenugreek
- 1 teaspoon mustard seeds
- Seeds from 6-8 cardamom pods
- 1/2 teaspoon cinnamon powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2-inch piece fresh ginger
- 2 tablespoons tomato paste
- 2 1/2 cups vegetable stock
- 2 teaspoons lime juice
- 1 1/2 cups, plus 3 tablespoons canned coconut milk
- 1 tablespoon coconut oil or 3 tablespoons olive oil
- Fresh coriander
- Salt and pepper, to taste
- Chili flakes, to taste
- Soak mung beans in water for 4 hours. Drain and rinse.
- Heat some salted water in a saucepan. When boiling, add the mung beans and cook for 15-20 minutes. 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, and chili flakes. Cook for a few minutes to release the aromas.
- Add butternut squash peeled and cut into a 3/4-inch dice.
- Add vegetable stock and cook for 15-20 minutes until soft (it should retain 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 and season to taste.
- Serve with chopped fresh coriander on top.