Green curry with coconut milk, moong dal, cauliflower, and loads of greens! A hearty, flavorful, 1-pot meal inspired by Indian and Thai cuisines!
Ingredients
- 3/4 cupmoong dal* ((split mung beans))
- 2 Tbspcoconut or avocado oil ((or sub twice as much water))
- 2medium shallots ((thinly sliced))
- 2 Tbspfresh chopped ginger
- 2cloves garlic ((minced))
- 5 Tbspgreen curry paste
- 2 cupsroughly chopped cauliflower ((or other seasonal vegetable of choice))
- 213.5-oz cans light coconut milk ((can sub half with vegetable broth for lighter curry))
- 2 Tbspcoconut aminos ((plus more to taste, or sub tamari))
- 1 Tbspmaple syrup or coconut sugar
- 3-4 cups chopped kale or spinach ((or other green of choice))
- 2 Tbspfresh lime juice
- Cilantro
- Brown rice or Quinoa
- Cashews
- Lime
Instructions
- 1
Add moong dal 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 flavor 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 flavor.
- 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. Rehydrate with water or coconut milk as needed.