3/4 cup split mung beans
2 Tbsp coconut or avocado oil
2 medium shallots (thinly sliced)
2 Tbsp fresh chopped ginger
2 cloves garlic (minced)
5 Tbsp green curry paste (plus more to taste)
2 cups roughly chopped cauliflower (or other seasonal vegetable of choice)
2 13.5-oz cans light coconut milk (can substitute half with vegetable broth for lighter curry)
2 Tbsp coconut aminos (plus more to taste, or substitute tamari)
1 Tbsp coconut sugar
3-4 cups chopped kale or spinach (or other green of choice)
2 Tbsp fresh lime juice
FOR SERVING (optional)
Brown rice or Quinoa
1. Add split mung beans to a bowl (or pot) and cover with water. Allow to soak for at least 1 hour (to increase absorption and speed cook time), or overnight. Then rinse, drain, and set aside.
2. Heat a large rimmed skillet or pot over medium heat. Once hot, add oil, shallot, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently. Then add curry paste and cook for 1-2 minutes more.
3. Add cauliflower and sauté a few more minutes. Add coconut milk and stir to combine. Bring to a simmer. Then add soaked drained moong dal, coconut aminos, and maple syrup and stir.
4. Return to a simmer and cook for approximately 15-20 minutes or until moong dal is tender. In the last 5 minutes of cooking, add kale and stir until wilted (about 3 minutes).
5. Taste and adjust flavour as needed, adding lime juice for acidity, maple syrup for sweetness, coconut aminos or salt for saltiness, or green curry paste for more intense curry flavour.
6. Serve plain like a stew, or over grains like rice or quinoa. Garnish with cashews and lime juice (both optional). Store leftovers in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop.
7. Rehydrate with water or coconut milk as needed.