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.
Gingered Sweet Potato and Mung Bean Curry with Coconut
Ingredients
- 1 Tbsp virgin coconut oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 inch piece of fresh ginger, peeled and minced
- 1 tsp ground cumin
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1/2 cup mung beans, rinsed
- 1 medium sweet potato, peeled and 1 inch diced
- 4 cups low-sodium vegetable stock
- 14 oz can light coconut milk
- 1 tsp coconut aminos (or gluten-free tamari)
- 3 cups baby spinach, lightly packed
- 1/2 cup cilantro leaves, roughly chopped
- 1 Tbsp fresh lime juice
- Sea salt and ground black pepper, to taste
Nutrition
Per serving:
- calories325
- protein8g
- fat10g
- carbs50g
- sugar13g
- fiber10g
- sodium362mg
Directions
01
Heat coconut oil in large, heavy soup pot over medium heat. Add onions and sauteu0301 until lightly softened, about 3 minutes. Add garlic, ginger, cumin, red pepper flakes, cinnamon and turmeric to pot. Stir and cook until garlic is quite fragrant, about 30 seconds. Add mung beans and sweet potato and stir to coat in the spices and onions. Pour vegetable stock into pot and stir again. Cover and bring stew to a boil. Then, reduce heat to a simmer. Cook stew, covered, until mung beans are just tender, about 25 minutes.
02
Pour coconut milk and coconut aminos into pot and stir. Bring stew to a boil once more. Add spinach, cilantro, lime juice, salt and pepper, and stir until spinach is wilted and bright green, about 2 minutes. Check stew seasoning and adjust if necessary.
03
Serve stew hot with accompaniments of choice.
Laura Wright
Laura Wright is a professional food blogger and cookbook author. She resides in the Niagara region of southern Ontario with her partner and her rescue dog, Cleo.
READ THIS NEXT
SEE MORE »
Purple Cabbage and Apple Soup
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Herb and Greens Frittata
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
Caramelized Fennel and Yogurt Dip
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
Tempeh and Mango Curry
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.