Gingered Sweet Potato and Mung Bean Curry with Coconut

Serves 5 / ready in 1 hour

Gingered Sweet Potato and Mung Bean Curry with Coconut

With a couple of cellar vegetables, some spices and a little added freshness, you have the most restorative, feel-good stew imaginable. The coconut milk adds just the right amount of richness to tame the sharp ginger and spices. There’s so much flavor going on here, but this warming pot of nourishment couldn’t be simpler to make. I list spinach for the greens here, but chopped kale, chard, collards or mustard greens would all be excellent in its place.

In each delicious serving: 325 calories | 8 g protein | 10 g fat | 50 g carbs (13 g sugar, 10 g fiber) | 362 mg sodium

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