Cozy Mung Bean and Veggie Curry

This nourishing mung bean and veggie curry is full of warming spices like cinnamon, cardamom and cumin, creating a grounding and cozy meal. With hearty mung beans, sweet pumpkin and lovely greens, it's both satisfying and rich in flavour - perfect for work lunches or cozy nights in.

Serves about 4-5

1 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1 tablespoon miso paste
2 cups water or vegetable stock
1 cup dried mung beans, soaked overnight then drained
About 1/4 - 1/3 of a Kent pumpkin
1-2 zucchini
1 cup green beans
200g spinach
Squeeze or lemon

1. Cut all the veggies into chunks

2. Heat a large pot over low-medium heat and add the coconut oil

3. Add the mustard and fennel seeds. Stir well for a minute or so 

4. Add all the spices. Continue to stir well and allow to cook for another minute or so

5. Add the miso paste, water or veggie stock, mung beans and pumpkin. Put the lid on and allow to simmer for about 15 minutes

6. Add the zucchini and green beans. You might also want to add more water or stock depending on the consistency you like. Put the lid on again and simmer for another 15 minutes
7. Once the veggies and mung beans are soft and cooked through, add the baby spinach and lemon and stir through
8. Serve and enjoy! If you like, serve with brown rice and toppings like black pepper or this spicy seed mix. Enjoy!