09/09/2026
Stews aren't just for winter. 🥥🌿
This is the ultimate Quebec summer reset in a bowl. Our Coconut Mung Bean Stew is high in protein and deeply nourishing, yet designed to feel light on the gut—perfect for those humid Montreal days. ☀️
What you’ll need:
🫘 The Protein: 1 cup Green mung beans (soaked overnight. Pro-tip: split mung beans cook faster and have a silkier texture).
🫚 The Aromatics: Fresh ginger, coriander powder, cardamom, turmeric, and a pinch of hing (asafoetida).
🫛 The Summer Harvest: Summer cauliflower (orange or purple), yellow zucchini, and yellow beans.
🥥 The Cream: 1 cup organic coconut milk + Himalayan salt.
🌿 The Fresh Finish: Baby spinach, fresh cilantro, and a big squeeze of lime.
How to make it:
🌡️ Bloom: Sizzle a bit of grated ginger and spices in a little coconut oil until the kitchen smells incredible.
♨️ Simmer: Add your soaked mung beans and 3 cups of water. Cook until soft and creamy.
🍃 Veg: Toss in the cauliflower and yellow beans; simmer for 5 mins. Add the zucchini for the last 3 mins so it stays bright and snappy.
🥛 Cream: Stir in the coconut milk and salt. Let the flavors marry for a minute on low heat.
🍋🟩 Finish: Turn off the heat and fold in the baby spinach, fresh cilantro, and lime.
Why it works:
In Ayurveda, summer is Pitta season. While the ginger and hing stoke your digestion, the coconut and lime act as an internal thermostat to flush out heat. You’re left feeling energized and fueled, but never weighed down! ⚡️
Save this for your next end-of-summer market haul! ✨🥣
