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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.
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!
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!
A+++ So good! I haven't ever cooked with mung beans before, but my sister gave me a bag of quality organic beans. So it was off to the 'zaar to type in 'mung beans' and few of the other odds and ends I've got in the kitchen - that's how I found this recipe. Glad I did! The only change I had to make was to substitute 1 cup of sliced fresh cranberries for the rhubarb (figured they had similar flavor profiles and hey, it's fall in new England - we're swimming in cranberries). The results were excellent. The whole family enjoyed it and I'm pretty psyched to get more Indo-Asian flavor into our cuisine! (Btw, the curry i used was the Maharajah curry blend from Penzey's. Very rich flavor without too much heat, and great color too.) Thank you Mercy!
I just had to add; this is a delight of complimentary flavor combinations; the zing of the rhubarb with the neutral zucchini against the sweet blend of bean and potato. The selected spices develop this into a lively experience. I shared this with a friend and he said it was completely fabulous, thought it tasted like restaurant cusine and begged for the recipe so he could make it for guests!