This is a delightful side dish or even a vegetarian main course, if served with rice. It’s not spicy and the lime juice gives it a pleasing, bright, citrusy tang.

Makes 4 servings

3/4 c moong dal (split mung beans), soaked overnight
2 T coconut oil
2 medium shallots, thinly sliced
2 T fresh ginger, chopped
2 cloves garlic, minced
5 T green curry paste (below)
2 c cauliflower
2 cans light coconut milk (substituting broth for 1 of the cans is better)
2 T coconut aminos (or tamari)
1 T maple syrup
3-4 c chopped kale
2 T fresh lime juice

Heat the coconut oil and saute the aromatics, then add the green curry paste. Add cauliflower and saute, then stir in the coconut milk, moong dal, coconut aminos and maple syrup. Simmer for 20 minutes then stir in the kale to wilt.

Garnish with cashes and limes, serve over rice or quinoa.

Green Curry Paste

Throw into a food processor:

1/2 t coriander seed, toasted & ground
1 t cumin seeds, toasted & ground
1/2 black peppercorns, toasted & ground
3 small green chiles
1 medium green pepper
5 cloves garlic
2 stalks lemongrass
1T (or more) fresh ginger
6 stalks green onions
1 t turmeric
3 T lemon juice
1 lime, zested and juiced
2 – 3 T avocado oil
1 T maple sugar
season with salt

If you want to make red curry paste, just use a red pepper instead of green.


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