Gingered Sweet Potato and Mung Bean Curry with Coconut

Serves 5.

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 flavour 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.

 

Each serving contains: 325 calories; 8 g protein; 10 g total fat (7 g sat. fat, 0 g trans fat); 50 g total carbohydrates (13 g sugars, 10 g fibre); 362 mg sodium

Source: Cooking with The First Mess

You might also like

Tofu Steaks with Sunflower Butter Sauce

Sweet Heat Tofu Stir-Fry

Cashew Chili