CURRIED MUNG BEANS WITH RHUBARB AND YAMS

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Make and share this Curried Mung Beans With Rhubarb and Yams recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

1 cup dried green mung beans, soaked in water overnight,rinsed and inspected
2 cups sweet potatoes, peeled and sliced (1 large)
1 tablespoon vegetable oil
1 cup rhubarb, diced small
1 cup zucchini, diced small
2 tablespoons honey
1 tablespoon curry powder
1 teaspoon fresh gingerroot, grated
1/4 teaspoon cayenne pepper (or more, to personal taste)
salt and pepper, to taste
1/4 cup shredded coconut
4 cups cooked long grain brown rice, hot
chutney

Steps:

  • 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.

Sharon Duty
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Yum!


Ghulam Mohsan
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This is a great recipe for a weeknight meal. It's quick and easy to make, and it's also healthy and delicious.


Jhayden Franz
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I love the idea of using rhubarb in a curry. It adds a really interesting flavor. The yams also help to thicken the curry and make it more filling.


Shan butt Shan butt
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The curry was easy to make and the ingredients were easy to find. I used canned yams and rhubarb, and the dish still turned out great. I served it over rice and it was a hit with my family.


John Reyes
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This curry was a delicious and unique blend of flavors. The rhubarb and yams added a subtle sweetness and tartness that balanced the spice of the curry. I would definitely make this again!


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