| 10 | 435 | 153 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 7 h | 3 |
| 1/3 cup | Mung bean sprouts, raw |
| 1 1/2 cup | Kale (or chard or spinach) |
| 1/3 cup | Brown rice, short-grain, dry |
| 1 cup cubes | Yam |
| 1/2 cup | Leek |
| 1/2 cup slices | Fennel |
| 1 tbsp | Ghee |
| 1/2 tsp | Mustard seeds (brown or black mustard seed) |
| 1/2 tsp | Cumin |
| 1 tbsp | Curry powder |
Place the beans, rice and vegetables (except kale) in a 1 1/2 quart crockpot. Cover with 4 cups water and cook on high fro 6-8 hours.
About 10 minutes before serving, add chopped kale if desired. They will steam slightly in the crockpot.
Then on the stovetop, heat the oil on medium high heat. Add the mustard and cumin seeds. Cook until the mustard seeds begin to pop. Add the curry powder and brown for 10-20 seconds.
Add the spice mixture to the crockpot and mix well before serving.
Top with chopped cilantro and toasted seeds. Enjoy!
| Grain | 0.7 |
| Vegetables | 2.1 |
