Pumpkin & mung bean curry
Good Food, Good Company is our series of easy, delicious recipes from some of our favourite cooks. Food to cook, eat and share in good company. Kylee Newton - preserver, cook, writer and educator shares her recipe for Pumpkin & mung bean curry with quinoa. “My mother has a habit of squirrelling ingredients, where I love to empty a bag or a jar – like finishing off the end of those mung beans. I first made this meal for my mother and her husband having this desire to ‘use things up’ in her cupboard. I wasn’t sure the vegan, gluten free meal would sit well for her husband, but when he went back for seconds, and thirds, I knew this was a recipe that anyone would enjoy.”
Ingredients
- Ingredients: 200g mung beans, soaked in 500ml water, 8-12 hours 2 tsp vegetable broth powder, dissolved in 650ml boiling water 4 tbsp extra virgin olive oil 2 tsp ground cumin 1 tsp ground turmeric 1/2 tsp chilli powder 2 tsp whole coriander, smashed 1 tsp nigella seeds, optional 1 large onion, finely chopped 2 tsp flaky sea salt 1 tsp freshly ground black pepper 5 large cloves garlic, finely chopped 30-35g knob ginger, peeled, finely grated 700g pumpkin/butternut squash, peeled, cut into 2-3cm cubes 2 large makrut lime leaves, or 3 bay leaves 50ml lime juice 400ml coconut cream 150g spinach, or silver beet roughly chopped to serve 100g quinoa, kiwi, red, black or mixed, cooked in 200ml water, 1 tsp broth powder 30-40g sliced almonds, toasted Fresh coriander leaves
- Ingredients: 200g mung beans, soaked in 500ml water, 8-12 hours 2 tsp vegetable broth powder, dissolved in 650ml boiling water 4 tbsp extra virgin olive oil 2 tsp ground cumin 1 tsp ground turmeric 1/2 tsp chilli powder 2 tsp whole coriander, smashed 1 tsp nigella seeds, optional 1 large onion, finely chopped 2 tsp flaky sea salt 1 tsp freshly ground black pepper 5 large cloves garlic, finely chopped 30-35g knob ginger, peeled, finely grated 700g pumpkin/butternut squash, peeled, cut into 2-3cm cubes 2 large makrut lime leaves, or 3 bay leaves 50ml lime juice 400ml coconut cream 150g spinach, or silver beet roughly chopped to serve 100g quinoa, kiwi, red, black or mixed, cooked in 200ml water, 1 tsp broth powder 30-40g sliced almonds, toasted Fresh coriander leaves
Cook it from the original
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Open the recipe on goodfor.co.nz