Curried Mung Beans with Rhubarb and Yams
This delightful Curried Mung Beans with Rhubarb and Yams recipe combines hearty mung beans, sweet yams, and the tangy freshness of rhubarb for a savory, yet slightly sweet dish perfect for lunch or brunch. The earthy flavors of the mung beans are enhanced by the warmth of curry powder, the subtle heat from cayenne pepper, and the sweetness of honey, creating a complex flavor profile that will surely impress your guests.
Accompanied by brown rice and chutney, this dish is a wholesome, satisfying meal with a delightful texture contrast, making it a great addition to any lunch table. Plus, the natural sweetness of rhubarb adds a unique twist that perfectly complements the savory elements. It’s easy to prepare and provides a nutritious, plant-based option with a touch of exotic flair.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Recipe Category: Lunch/Snacks
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet potatoes (peeled and sliced) | 1 |
| Rhubarb (chopped) | 2 stalks |
| Zucchini (sliced) | 1 |
| Honey | 1 tablespoon |
| Curry powder | 1 tablespoon |
| Cayenne pepper | 1/4 teaspoon |
| Shredded coconut | 1/4 cup |
| Long grain brown rice | 1 cup |
| Chutney | 4 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 1032.8 kcal |
| Fat | 13.5 g |
| Saturated Fat | 4.7 g |
| Cholesterol | 0 mg |
| Sodium | 76.2 mg |
| Carbohydrates | 200.1 g |
| Fiber | 20.2 g |
| Sugar | 14.5 g |
| Protein | 30.1 g |
Instructions
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Prepare the mung beans: Start by placing the mung beans into a deep pot and covering them with water. Bring the water to a boil, then reduce the heat to a simmer. Add the sliced sweet potatoes and continue cooking until the mung beans are tender, which should take about 30 minutes.
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Mash the beans and sweet potatoes: Once the mung beans and sweet potatoes are soft, remove the pot from the heat. Drain the beans thoroughly, then mash them together using a fork or potato masher. Set the mashed mixture aside to cool slightly.
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Cook the rhubarb and zucchini: In a separate skillet, heat some oil over medium-high heat. Add the chopped rhubarb and zucchini to the pan, and reduce the heat to medium-low. Stir occasionally and cook until the vegetables are tender, about 10-12 minutes.
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Combine the honey and seasonings: Stir the honey, curry powder, and cayenne pepper into the cooked rhubarb and zucchini. Mix everything well so that the honey and spices coat the vegetables evenly.
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Mix everything together: Add the cooked rhubarb and zucchini mixture into the mashed mung beans and sweet potatoes. Stir the ingredients together, ensuring that all the flavors are well combined.
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Bake the mixture: Transfer the combined mixture into an ovenproof dish. Preheat your oven to 400°F (200°C), then bake the dish for about 20 minutes or until it is piping hot and slightly crispy on top.
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Garnish with coconut: Once the dish is hot, remove it from the oven and sprinkle the shredded coconut over the top. Return the dish to the oven and continue baking for an additional 5 minutes or until the coconut becomes lightly golden.
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Serve and enjoy: Serve the Curried Mung Beans with Rhubarb and Yams alongside a portion of long grain brown rice and your favorite chutney. The earthy, spiced flavors are perfect when paired with the slightly sweet chutney for a balanced meal.
Tips and Variations:
- Add more vegetables: Feel free to add additional vegetables like carrots or bell peppers to the mixture for added color and flavor.
- Spice it up: Adjust the amount of cayenne pepper to your preferred spice level. If you prefer a milder dish, reduce the cayenne or omit it altogether.
- Vegan/Vegetarian Options: This recipe is naturally vegan and vegetarian, but you can add a dollop of plain yogurt or a sprinkle of crumbled feta for extra creaminess if desired.
- Rice Substitute: For a low-carb version, serve the dish with cauliflower rice or a side salad instead of the brown rice.
Why You’ll Love This Recipe
This Curried Mung Beans with Rhubarb and Yams recipe brings together an unusual yet delicious combination of ingredients that pack a punch of flavor and nutrition. The hearty mung beans are full of plant-based protein, while the sweet potatoes offer a rich source of fiber and vitamins. The tangy rhubarb balances the sweetness of the yams and enhances the curry flavor, creating a meal that is both satisfying and full of exciting textures.
Whether you’re preparing it for a weekday lunch or a special weekend brunch, this dish is sure to be a hit at the table. It’s also an excellent make-ahead meal, as the flavors only get better after resting for a few hours. Enjoy it on its own or pair it with a side of chutney for a flavorful and filling meal.
Perfect for anyone looking to try something new and healthy, this Curried Mung Beans with Rhubarb and Yams recipe is a delightful addition to your recipe collection.
