Curried Mung Beans With Rhubarb And Yams Recipe

Name: Curried Mung Beans With Rhubarb And Yams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cover the mung beans with water in a deep pot.
2
Bring to a boil, reduce heat and add the raw sweet potato slices; simmer until beans are soft (about 30 minutes).
3
Remove from the heat and drain thoroughly.
4
Mash the beans together with the sweet potatoes using a fork or potato masher and then set the mixture aside.
5
Heat the oil in a skillet; once hot, add the rhubarb and zucchini; reduce the heat and cook until tender.
6
Stir in the honey and seasonings and mix it all together in with the mashed beans and sweet potatoes.
7
Turn the mixture out into an ovenproof dish and bake at 400u00b0F until piping hot (about 20 minutes).
8
Garnish with the coconut and continue baking until the coconut is lightly golden (about 5 more minutes).
9
Serve with the brown rice and chutney.

913

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Curried Mung Beans With Rhubarb And Yams falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Mung Beans With Rhubarb And Yams

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