Servings: 8

2 c split mung beans 2 c split mung beans
2 tsp turmeric 2 tsp turmeric
1 tsp ground cumin 1 tsp ground cumin
1 tsp ground coriander 1 tsp ground coriander
1 tsp ground cardamom 1 tsp ground cardamom
1.5 tsp salt 1.5 tsp salt
6 cups water 6 cups water
1 diced zucchini 1 diced zucchini
2 c butternut squash cubes or 1 can pumpkin 2 c butternut squash cubes or 1 can pumpkin
1 can coconut milk 1 can coconut milk
Opt: 2 c diced cooked chicken breast Opt: 2 c diced cooked chicken breast

Put everything but the coconut milk and chicken in a large pan. Bring to a boil, then simmer 45 mins, stirring occasionally so the beans don’t stick.
When the beans are tender, purée with a stick blender, if desired.
Add coconut milk and chicken, if using, and heat through without boiling. Serve with rice, naan, or vegetables.