Mung Bean Stew with Squash and Coconut Milk

Mung Bean Stew with Squash and Coconut Milk

recipe by

370
calories
15
ingredients
7
servings
3.615

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Ingredients

1 cup mung beans split and hulled
1 tbsp organic coconut oil or organic ghee, Indian clarified butter
1 onions peeled and diced
3 garlic cloves peeled and minced
1 tbsp fresh ginger minced
1 serrano peppers seeded for a less spicy stew
6 cups turkey homemade, chicken or vegetable stock or water
2 cups butternut squash peeled, seeded and cubed, or peeled and diced white or sweet potato
2 carrots large, chopped
2 cups swiss chard or collard greens, tough stems removed, and then chopped
3 tsps jaggery or brown sugar
3 tsps garam masala
1/2 tsp tumeric
1 can coconut milk organic unsweetened whole, optional
1/2 tsp sea salt or to taste, the amount of salt needed will depend on how salty your stock is

Nutrition Facts

370
calories
19
g fat
6
g sugar
Amount Per Serving (recipe is 7 servings)
Calories 370
Calories From Fat 170
% Daily Value*
Total Fat 19g
29%
Saturated Fat 14g
70%
Trans Fat g
Cholesterol 80mg
27%
Sodium 190mg
8%
Potassium 870mg
25%
Total Carbohydrates 25g
8%
Dietary Fiber 6g
24%
Sugars 6g
Protein 25g
50%
Vitamin A
160%
Vitamin C
30%
Calcium
8%
Iron
30%

Weight Watchers Points

PointsPlus: 9
SmartPoints: 13