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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.

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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!

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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!

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SchmartGrl October 13, 2008

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!

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Primordial October 12, 2008

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!

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red_baron June 25, 2006
Curried Mung Beans With Rhubarb and Yams