2 cups dry mung beans, or (green lentils if you can’t find mung)
6 cups vegetable broth
1 tablespoon coconut oil
1 tablespoon curry paste
1 onion, minced
2 cloves garlic, minced
1 tablespoons freshly grated ginger
1 cup coconut milk (I used the canned kind)
1 bunch chopped spinach
salt to taste
1. Boil: Bring the broth to a boil in a large pot. Add the rinsed mung beans and cook, uncovered, for about 40 minutes. I checked on mine every 10 minutes and added more water as needed (mine needed more water every time I checked it). You want the consistency to be like a very thick soup.
2. Saute: Heat the oil in a large skillet over medium heat. Saute the curry paste, onion, garlic, and ginger in the oil in a large nonstick skillet until soft and fragrant, about 3 minutes. Add to the mung bean pot and allow the mixture to simmer together for a few minutes.
3. Mix: Stir in the coconut milk and spinach leaves. Remove the mung bean pot from the heat. It just needs to be hot enough to very slightly wilt the leaves. Serve over rice or plain, like a soup.