Pumpkin and Mung Bean Curry

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

INGREDIENTS:

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

METHOD:

Preheat the oven to 200 degrees C, fan assisted.

Peel, deseed and cut the pumpkin or butternut squash into bite sized cubes. Transfer the cubes to a lined baking sheet, drizzle with oil and season with salt, black pepper and garam masala. Toss to coat and roast in the oven for 20-25 minutes or until the cubes are tender and gently browned around the edges.

While the pumpkin is roasting clean  the cavolo nero and then separate the leaves from the stems. Break the leaves into bite sized pieces and set aside. Finely chop the kale stems.

Also dice the onion, mince the garlic and finely chop the red chili (deseed if you want a milder result or use several chilis for more heat). Peel and grate the ginger.

Heat the oil in a dutch oven or large pot. Once warm add the cumin-, coriander- and fennel seeds to the oil and temper them for a couple of minutes. They should shimmer in the oil and release a fantastic aroma before you add the onion.

Saute the onion for 3-4 minutes or until it starts to brown gently. Then add the garlic, chili and ginger and saute for another 2 minutes or so or until fragrant.

Add the canned tomatoes and coconut milk and refill one of the cans with water and add that to the pot as well.

Season with stock powder or stock cubes, garam masala and ground turmeric. Stir well to dissolve and combine.

Drain the soaking mung beans and add them to the pot. Stir well to disperse and then bring everything to a boil. Once boiling turn down to a simmer for roughly 20 minutes or until the mung beans are tender.

Finally add the kale leaves to the pot, stir them through and cook until tender. This should take 3-5 minutes.

In the meantime finely chop the coriander leaves, reserving a handful for garnish, as well as the tender stems finely. Stir the chopped coriander through the curry along with the roasted pumpkin to finish. Again you could reserve some of the roasted pumpkin for spreading out over the top of the curry as a garnic if you wish.

Serve the curry family style in the dutch oven or a large bowl and sprinkle the reserved coriander leaves as well as a handful of pomegranate across the top of it to garnish.

Enjoy with a side of rice, vegan naan bread, rotis or other flat bread you like or have on hand.

autumn butternut squash cavolo nero coriander seeds cumin seeds curry fennel seeds ginger hearty kale mung beans pumpkin south asian stew turmeric warming winter
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