Kabocha squash and mung bean curry

One Saturday in March, I found a Kabocha squash at the Farmer's Market, and I instantly thought of making a curry. I saw an Indian chef once on a cooking show making a pumpkin curry, and I got inspired.

Kabocha is an Asian variety of winter squash becoming more common in supermarkets and farmer's markets. If you can't find a kabocha squash, butternut squash or acorn squash would work fine. Remember, recipes are for inspiration- you can always change ingredients to acomodate your needs. On the same note, you can substitute the mung beans with lentils or other beans- use what you like or what you have available.

As with all my recipes, I try to eat the rainbow, add as much diversity, and use a vast array of spices for taste and added nutrition, fiber, color, and digestive benefits.

RECIPE

Ingredients

• 1 kabocha squash, peeled, seeds removed, cubed

• 6 cups of cooked mung beans(2 cups dry mung beans or other lentils)

• 1 small red onion, diced

• 1 can of diced tomatoes

• 1 kohlrabi or 1 green apple, cubed

• 2 stalks celery

• 4 rainbow carrots

• 1 can of coconut milk

• 1 cup water, more as needed

• spices: 1 teaspoon mustard seeds, 1 teaspoon asafoetida, 1 teaspoon curry powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1 teaspoon cumin powder

• 1-2 Tbsp pink Himalayan salt, as per taste

• 3 Tbsp avocado oil

• 1 bunch of fresh coriander

Instructions

• In a soup pot, heat 3 Tbsp of avocado oil;

• Add all the spices, cook for 10 seconds while stirring constantly;

• Add the diced onion, 1 Tbsp of salt, the can of tomatoes, cook for 5 minutes until the onions are translucent;

• Add the carrots, kohlrabi, celery, squash, mix well with the spices;

• Add the coconut milk, the cooked mung beans, and the cup of water;

• Mix everything well, cook for 25 minutes on low heat(3 out of 10), stir often;

• If it needs more water, add as you go;

• Taste for salt, turn off the heat and add the fresh coriander.

Enjoy with brown rice!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana