Mung Bean and Butternut Squash Stew

Food52
Mung Bean and Butternut Squash Stew
15
330

Ingredients

  • 1 cup mung beans (split and hulled)
  • 1 tablespoon organic coconut oil (or organic ghee, Indian clarified butter)
  • 1 onions (peeled and diced)
  • 3 garlic cloves (peeled and minced)
  • 1 tablespoon fresh ginger (minced)
  • 1 serrano peppers (seeded for a less spicy stew)
  • 6 cups turkey (homemade, chicken or vegetable stock or water)
  • 2 cups butternut squash (peeled, seeded and cubed, or peeled and diced white or sweet potato)
  • 2 carrots (large, chopped)
  • 2 cups swiss chard (or collard greens, tough stems removed, and then chopped)
  • 3 teaspoons jaggery (or brown sugar)
  • 3 teaspoons garam masala
  • 1/2 teaspoon turmeric
  • 1 can coconut milk (organic unsweetened whole, optional)
  • 1/2 teaspoon sea salt (or to taste, the amount of salt needed will depend on how salty your stock is)
Read Directions

NutritionView more

330Calories
Sodium13%DV310mg
Fat35%DV23g
Protein39%DV20g
Carbs5%DV15g
Fiber16%DV4g

PER SERVING *

Calories330Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat15g75%
Trans Fat
Cholesterol60mg20%
Sodium310mg13%
Potassium670mg19%
Protein20g39%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate15g5%
Dietary Fiber4g16%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.