Mung Bean and Butternut Squash Stew

Ingredients

• 1 cup mung beans split and hulled
• 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 pepper seeded for a less spicy stew
• 6 cups turkey homemade, chicken or vegetable stock or water
• 2 cups butternut squash peeled, seeded and cubed, or peeled and diced white or sweet potato
• 2 carrots large, chopped
• 2 cups Swiss chard or collard greens, tough stems removed, and then chopped
• 3 teaspoons jaggery or brown sugar
• 3 teaspoons garam masala
• 1/2 teaspoon tumeric
• 1 can coconut milk organic unsweetened whole, optional
• 1/2 teaspoon sea salt or to taste, the amount of salt needed will depend on how salty your stock is

Nutrition

• Calories : 330 calories
• Carbohydrate : 15 grams
• Cholesterol : 60 milligrams
• Fat : 23 grams
• Fiber : 4 grams
• Protein : 20 grams
• SaturatedFat : 15 grams
• Sodium : 310 milligrams
• Sugar : 6 grams