Curried Mung Beans With Rhubarb and Yams |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Lentils may be substituted for the mung beans. 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 |
Directions:
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 400°F 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.
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