Total Time
45mins
Prep 5 mins
Cook 40 mins

great stew. High in fiber and nutrious

Ingredients Nutrition

  • 250 g mung beans, soaked for at least 6 hours
  • 1 onion, peeled and finely chopped
  • 12 teaspoon turmeric powder
  • 12 teaspoon cumin
  • 1 gluten-free vegetable bouillon cubes
  • 2 carrots, trimmed, peeled and chopped
  • 12 butternut squash, peeled, deseeded and chopped
  • 1 celery, trimmed and chopped
  • 1 teaspoon tamari soy sauce
  • 2 tablespoons chopped coriander leaves

Directions

  1. Method
  2. Rinse the mung beans thoroughly and drain.
  3. Place the onion, mung beans, turmeric, cumin and vegetable stock cube in a saucepan with 750ml water and bring to the boil. Simmer for 30 minutes.
  4. Add the carrot, celery, squash and tamari and simmer for 10 minutes.
  5. Serve with brown rice and sprinkled with coriander leaves.
  6. To turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth. Fabulous.
Most Helpful

5 5

This is a really great staple recipe for healthy take to work lunch, using ingredients that I usually have on hand. I had never thought about combining mung beans with butternut squash! Next time I will amp up the spices, and maybe add some ginger. Thanks Chef!

5 5

Excellent dish. The butternut squash was definately a star of this stew for me. I used a whole butternut squash, as mine was small. I also roasted it first, since it appeared to be very tough. I had to add salt, one teaspoon of soy sauce was not enough seasoning for me. Thank you. Will make this again.