In this recipe I draw inspiration from one of my favourite food cultures which is South Asian to make a freestyled curry with mung beans, pumpkin and kale. These vegetables are synonymous with autumn with me and bring a lovely comforting feeling to my cooking.

I of course also include many spices to evoke the flavours of South Asian cooking. Fennel-, coriander- and cumin seeds along with garam masala and ground turmeric give this curry a lovely aroma. To finish I add fresh coriander for a lovely hit of herbacious goodness.

The mung beans are a fun and, I think, under utilised pulse here in Scandinavia so I wanted to give it some air time. When soaked it cooks in about 20 minutes making it on par with lentils. I prefer to soak mine but isn’t strictly necessary although it will add some extra cooking time. Saying that you could swap them for green, brown or black lentils if you are so inclined or can’t find mung beans where you live.

This meal is a comforting hug in a bowl that I hope you will all enjoy as much as I do!

Malin x


PS. This recipe is part of my YouTube series of plant based comfort food and before it came a deliciously rich and creamy tomato risotto as well as the ever so aromatic brothy beans.

Pumpkin and Mung Bean Curry

Serves 4-6


For roasting:

1 small/medium butternut squash or hokkaido pumpkin

1 tbsp olive oil

1 tsp garam masala

Salt and black pepper, to taste

For the curry:

150 g cavolo nero

1 brown onion

5-6 garlic cloves

1 red chili

1 inch long piece of fresh ginger

2 tbsp oil

1 tsp cumin seeds

1 tsp coriander seeds

0,5 tsp fennel seeds

1 can of chopped tomatoes

1 can of coconut milk

1 cans worth of water

1 tbsp vegetable stock powder or 1 vegetable stock cube

2 tsp garam masala

0,5 tsp ground turmeric

1 cup mung beans, soaked

1 small bunch of coriander

Top with:

Pomegranate kernels

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