Ingredients
CURRY
150 g moong dal (split mung beans)
30 ml coconut or avocado oil (or sub twice as much water)
2 medium shallots (thinly sliced)
12 g fresh chopped ginger
2 cloves garlic (minced)
75 g green curry paste (plus more to taste // store-bought will be more intense in flavour, so start with slightly less and work your way up)
321 g roughly chopped cauliflower
2 400-ml cans light coconut milk (can sub half with vegetable broth for lighter curry)
30 ml coconut aminos (plus more to taste, or sub tamari)
15 ml maple syrup or coconut sugar
201-268 g chopped kale or spinach
30 ml fresh lime juice
FOR SERVING optional
Coriander
Brown rice or Quinoa
Cashews
Lime
STEP 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.
STEP 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.
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.
STEP 3
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).
STEP4
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 flavour.
STEP 5
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
Recipe by Minimalist baker