Mung Bean And Butternut Squash Stew

Name: Mung Bean And Butternut Squash Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons jaggery or brown sugar; 473 milliliters peeled, seeded and cubed butternut squash (or peeled and diced white or sweet potato); 1 large carrots, chopped; 1 can organic unsweetened whole coconut milk- optional; 1 Tbsp organic coconut oil or organic ghee (Indian clarified butter); 473 milliliters Swiss chard or collard greens, tough stems removed, and then chopped; 1 Tbsp fresh ginger, minced; 2 teaspoons garam masala; 3 garlic cloves, peeled and minced; 1 onion, peeled and diced; 1 teaspoons sea salt, or to taste (the amount of salt needed will depend on how salty your stock is); 1 Serrano or other hot chile pepper (seeded for a less spicy stew); 237 milliliters split and hulled mung beans; 1 liters homemade turkey, chicken or vegetable stock or water

Mung Bean And Butternut Squash Stew might be just the soup you are searching for. This recipe serves 6. One portion of this dish contains roughly 11g of protein, 17g of fat, and a total of 324 calories. If you have serrano, coconut milk- optional, mung beans, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes.