Nourish the Budding Lotus

Kale and Coconut Mung Bean Stew

It has been a long week and a half.  Moving (within Santa Fe), job interviews, packing, unpacking, arranging a home…  you get the picture.  I am still exhausted and my body is sore, but I am feeling like I have a little bit more energy today and finally had some time to cook in my new kitchen!  And by new I mean NEW!  We found an apartment that has been completely redone, so the kitchen has all new appliances, shiny granite counter-tops and a skylight I used to only dream about.

So I am sure you can imagine that I was excited to get cooking.  Thankfully I didn’t go too crazy, but I have been dying to whip up this stew for a few months now, and finally had the time and the ingredients.  You see, I used to have a great recipe for Coconut Mung Bean Stew that I made all last winter, but I never wrote it down…so when winter came around again this year, I couldn’t remember it.  I have pieced together this recipe from what I remember, and some inspiration from what others have done with a Mung Stew and I have to say…it is yummy.  (Next time I make it, I am going to double the recipe so I have more leftovers!)

Have you cooked with mung before?  They are pretty delicious!  The great part is, that unlike other beans, you do not have to soak them overnight.  Great for those of us who do not always plan our meals the day before.  Just pull them out of the pantry, rinse and start cooking.

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Coconut Mung Bean Stew

1 c whole dried mung beans (rinsed)
1 can coconut milk
1/2 large onion (diced)
2 T coconut oil
1 t cumin powder
1 t coriander powder
1 t mustard seeds
1 t turmeric powder
1/4 t cayenne powder
1 T fresh ginger (grated)
1 t salt (or to taste)
4 c water
5 leaves of lacinato kale (chopped into bite-size pieces)

In a medium soup pot heat coconut oil over medium heat and add in onions.  Cook until onions are translucent.  Next add in cumin, coriander, mustard seeds, cayenne and turmeric and cook for about 2 minutes to let the flavors blend with the oil and onion.  (If the bottom of the pot gets dry, add another tablespoon of coconut oil.)  Add the ginger and cook for another 2 minutes.

Next add the rinsed mung beans and stir to mix the flavors.  Then pour in the coconut milk and water.  Stir.

Increase heat to medium/high until the liquids start to boil, then reduce the heat to a simmer and cook for 40 minutes.  Add in the chopped kale and continue to simmer.  The stew will be ready when the beans are soft and their skin begins to break.  At altitude it took about 1 hour.

Serve over quinoa or rice.

About 2 -3 portions

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