Let’s fall in love with veggies!
This soup is made from seasonal root vegetables like carrots, pumpkins, and squash. It is so delicate and easy to digest. So if you are practicing ayurvedic principal, or just want to be nicer to your gut, this soup is perfect for you. I used mung dal (which is split mung beans) However, lentils will work great too. Adapted from: Sarah Britton Book, Naturally Nourished
Coconut Curry | Vegan, Gluten-Free
- 1 tbsp coconut oil
- half of medium yellow onions
- 1 cloves of garlic
- 1 tbsp ginger, peeled and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamon
- 1 teaspoon coriander
- 1 teaspoon spanish paprika
- 1 tbsp kosher salt
- 3 cups vegetable broth
- 1 cup yellow mung dal (split mung beans) or you can use lentils
- 3 medium carrots, peeled and chopped
- 1 cup butternut squash or pumpkin, cut in cubes
- 8 small red tomatoes
- 1 - 14 oz can of coconut milk
- fresh cilantro, for serving
- fresh squeezed lime, for serving
- Soak mung dal in a bow of cold water for 15-20 minutes. Then remove them from the water, set aside.
- In a large pot, melt coconut oil, then add onions and cook for about 5 minutes or until the onions begin to slightly caramelize.
- Add garlic, ginger, cumin, turmeric, cardamon, coriander, and salt. Stir well and cook until fragrant.
- Add soaked mung dal, carrots, butternut squash, and tomatoes in the potand cook for another 3 minutes.
- Add coconut milk and vegetable broth. Bring to a boil, reduce the heat to low and simmer until all veggies and mung dal are tender. Stir occasionaly. It would take about 20 minutes.
- Squish tomatoes if they remain whole againtsthe side of the potto break them up.
- Before serving, add chopped cilantro and fresh lime juice.