Cauliflower Green Curry

Prepare this flavorful Green Curry Mung Bean Stew with the following steps:

Ingredients

• 3/4 cup split mung beans
• 2 tbsp coconut oil
• 2 medium shallots, thinly sliced
• 2 tbsp fresh ginger, finely chopped
• 2 cloves garlic, minced
• 5 tbsp green curry paste
• 2 cups cauliflower, roughly chopped
• 1 can light coconut milk
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 3-4 cups kale, chopped
• 2 tbsp fresh lime juice

Instructions:

1. In a bowl or pot, place the mung beans and cover them with water. Allow them to soak for at least 1 hour or overnight. Rinse, drain, and set aside.
2. Heat a large rimmed skillet or pot over medium heat. Once hot, add coconut oil, sliced shallots, ginger, and minced garlic. Sauté for 2-3 minutes, stirring frequently.
3. Add the green curry paste to the skillet or pot and cook for an additional 1-2 minutes.
4. Incorporate the chopped cauliflower and sauté for a few minutes.
5. Pour in the light coconut milk and stir to combine. Bring the mixture to a simmer.
6. Add the soaked and drained mung beans, soy sauce, and maple syrup. Stir well to incorporate all the ingredients.
7. Return the mixture to a simmer and cook for approximately 15-20 minutes or until the mung beans are tender.
8. In the last 5 minutes of cooking, add the chopped kale and stir until it wilts (about 3 minutes).
9. Taste the stew and adjust the flavors as desired. Add fresh lime juice for acidity, more maple syrup for sweetness, soy sauce for saltiness, or additional green curry paste for a more intense curry flavor.
10. Serve the Green Curry Mung Bean Stew plain as a hearty stew or over grains such as rice or quinoa. Optionally, garnish with cashews and additional lime juice.
11. Store any leftovers in the refrigerator for up to 4-5 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop, adding water or coconut milk as needed to rehydrate.