Mung Bean Stew

Mung Bean and Coconut Stew
1 cup mung beans
1 cup white or brown basmati rice
6 cups vegetable stock or water
2 Tb. coconut oil or organic ghee (Indian clarified butter)
1 onion, diced
1 Tb. fresh ginger, minced
3 garlic cloves, peeled and minced
2 cups broccoli florets, chopped
2 cups collard greens, tough stems removed, and then chopped
1 zucchini or yellow squash, chopped
1 red or green pepper, diced
1 eggplant, chopped (optional-- place chopped eggplant in a colander, sprinkle liberally with salt, and let stand 20 minutes to help remove bitterness)
1-2 Tb. curry powder or Thai red or green chili paste
1 can of organic unsweetened whole coconut milk
Himalayan or sea salt to taste

Directions:

Run cold water over mung beans and rice in a colander. Drain. Place in a large pot with stock or water and bring to a boil. Reduce to a simmer and cover. Warm coconut oil or ghee in a large skillet. Add onions, garlic, and ginger and saut� until fragrant. Add a little stock or water if necessary to prevent burning. Add to the mung beans and rice, and then add the rest of the vegetables. Add curry powder or Thai chili paste. Add coconut milk and stir well to combine. Simmer for 45 minutes- 1 hour, stirring occasionally, and adding more liquid if it becomes too thick. Remove from heat when everything is soft and cooked through. Serves 8.