What's Cooking? Not Yet Spring Stew

Ah, spring is just days away! But, today is only March 12th. Even still, the sunshine and warmth has convinced most of us that it is time to toss aside the heavy coats and break out the floral prints.

Part of me wants to revel in the glorious weather, while the other part is still wary about the impacts of such a mild winter (more on this in the coming weeks). Well, I am not yet ready to let go of winter, but there is no need for something really hearty. Enter the light sort-of wintery stew! Take advantage of the still plentiful winter squashes, while getting a good dose of the more exotic flavors, like curry and coconut. 

Not Yet Spring Stew
1/2 butternut squash, cubes
1/2 cup mung beans, dried
1/2 cup quinoa
1 carrot, chopped
1/2 yellow onion, chopped
1 cup water or vegetable stock
1/3 cup coconut milk
1 tbs curry powder
1 tsp mustard seeds
1 tsp garlic power (or you can use a clove or two of fresh)
Salt to taste
1 tsp olive or sesame oil

1. Spritz a baking pan with some olive oil, add squash and bake at 400F for 35-45 minutes until roasty toasty.
2. Meanwhile, heat oil and mustard seeds over medium-high in a saucepan, adding onion when seeds start to pop. When onions are translucent, add water or vegetable and bring to boil.
3. Cook mungs and quinoa, adding in carrots, spices, and coconut milk once both are tender.
4. Mix in squash once everything is happy. Best if you let it sit for a couple hours just to meld the flavors! Enjoy...I know I did :)

Check out more healthy recipes over at Wellness Weekends.