Curried Mung Beans With Rhubarb and Yams

Total Time
Prep 30 mins
Cook 1 hr 30 mins

Lentils may be substituted for the mung beans.

Ingredients Nutrition


  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.
Most Helpful

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.

Debra Presse May 19, 2013

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!

Carianne May 15, 2011

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!

SchmartGrl October 13, 2008