I love this dish because it’s both Indian- and Thai-inspired, using both split mung beans (or moong dal), and my go-to Thai-inspired green curry paste. Let me show you how it’s done! This 1-pot meal starts with soaked moong dal (a.k.a. split mung beans). While that’s happening, you can prep your fresh green curry paste (or opt for store-bought!) and veggies. First we start with sautéed shallot, ginger, and garlic before adding the green curry paste*, which adds the primary flavor to this dish. *Note: you can learn more about green curry paste and its origin here. Next comes chopped cauliflower, coconut milk, coconut aminos for depth of flavor, maple syrup for sweetness, and a little lime for acidity. The soaked moong dal is added and once tender, we throw in a generous amount of greens (I went for kale) and cover to wilt. Then, it’s serving time! It’s that easy. We hope you LOVE this dish. It’s: ComfortingFlavorfulVegetable-packedEasy to make& Incredibly satisfying This would make the perfect hearty meal when you want something nourishing and delicious. It’s tasty as is, or (our preference) served over grains (like rice or quinoa) and garnished with fresh lime and cilantro. If you’re into curries, also be sure to check out our 1-Pot Golden Curry Lentil Soup, 1-Pot Chickpea Cauliflower Yellow Curry, Rich Red Curry with Roasted Vegetables, and 1-Pot Pumpkin Yellow Curry! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
