Mung Bean And Butternut Squash Stew

By Food52
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1 cup split and hulled mung beans

1 tablespoon organic coconut oil or organic ghee (Indian clarified butter)

1 onion, peeled and diced

3 garlic cloves, peeled and minced

1 tablespoon fresh ginger, minced

1 Serrano or other hot chile pepper (seeded for a less spicy stew)

6 cups homemade turkey, chicken or vegetable stock or water

2 cups peeled, seeded and cubed butternut squash (or peeled and diced white or sweet potato)

1-2 large carrots, chopped

2 cups Swiss chard or collard greens, tough stems removed, and then chopped

2-3 teaspoons jaggery or brown sugar

2-3 teaspoons garam masala

1/2 teaspoon tumeric

1 can of organic unsweetened whole coconut milk- optional

1/2 teaspoon sea salt, or to taste (the amount of salt needed will depend on how salty your stock is)

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