Curried Mung Beans With Rhubarb and Yams

"Lentils may be substituted for the mung beans."
 
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photo by red_baron photo by red_baron
photo by red_baron
photo by red_baron photo by red_baron
photo by red_baron photo by red_baron
photo by red_baron photo by red_baron
Ready In:
2hrs
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Cover the mung beans with water in a deep pot.
  • Bring to a boil, reduce heat and add the raw sweet potato slices; simmer until beans are soft (about 30 minutes).
  • Remove from the heat and drain thoroughly.
  • Mash the beans together with the sweet potatoes using a fork or potato masher and then set the mixture aside.
  • Heat the oil in a skillet; once hot, add the rhubarb and zucchini; reduce the heat and cook until tender.
  • Stir in the honey and seasonings and mix it all together in with the mashed beans and sweet potatoes.
  • Turn the mixture out into an ovenproof dish and bake at 400°F until piping hot (about 20 minutes).
  • Garnish with the coconut and continue baking until the coconut is lightly golden (about 5 more minutes).
  • Serve with the brown rice and chutney.

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Reviews

  1. Tried this with some frozen rhubarb I had in the freezer from last summer. It was amazing. I substituted butternut squash for the yams for dietary reasons. I am now waiting to pick this year's rhubarb as I am dying to have this treat again.
     
  2. Solid keeper! I wanted a little more flavor - but it is probably that I need to use a better quality curry powder. I love the use of rhubarb in main meals (it's not just for dessert!). Very healthy and filling, and an intriguing mix of ingredients. Thank you!
     
  3. This is absolutely unbelievable!!! It has such an interesting combination of flavors! And, it's a complete powerhouse of nutrients. I used Agave nectar to make it vegan. I also added a little lite coconut milk to make it a little moister. This is definitely a new favorite!
     
  4. A+++ So good! I haven't ever cooked with mung beans before, but my sister gave me a bag of quality organic beans. So it was off to the 'zaar to type in 'mung beans' and few of the other odds and ends I've got in the kitchen - that's how I found this recipe. Glad I did! The only change I had to make was to substitute 1 cup of sliced fresh cranberries for the rhubarb (figured they had similar flavor profiles and hey, it's fall in new England - we're swimming in cranberries). The results were excellent. The whole family enjoyed it and I'm pretty psyched to get more Indo-Asian flavor into our cuisine! (Btw, the curry i used was the Maharajah curry blend from Penzey's. Very rich flavor without too much heat, and great color too.) Thank you Mercy!
     
  5. I just had to add; this is a delight of complimentary flavor combinations; the zing of the rhubarb with the neutral zucchini against the sweet blend of bean and potato. The selected spices develop this into a lively experience. I shared this with a friend and he said it was completely fabulous, thought it tasted like restaurant cusine and begged for the recipe so he could make it for guests!
     
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Tweaks

  1. Tried this with some frozen rhubarb I had in the freezer from last summer. It was amazing. I substituted butternut squash for the yams for dietary reasons. I am now waiting to pick this year's rhubarb as I am dying to have this treat again.
     

RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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