Curried Mung Beans with Rhubarb and Yams
Discover the perfect balance of earthy, tangy, and creamy flavors with this Curried Mung Beans with Rhubarb and Yams recipe. Packed with plant-based protein and vibrant spices, tender mung beans are simmered with sweet yams and tart rhubarb in a rich coconut curry sauce, creating a wholesome and comforting dish bursting with aroma and color. Fresh ginger, garlic, and a blend of curry spices bring warmth and depth, while a garnish of bright cilantro and optional lime wedges elevate every bite. This one-pot wonder is naturally vegan, gluten-free, and perfect for pairing with rice, flatbread, or savoring solo. With just 15 minutes of prep time and an easy cooking process, this recipe is as hassle-free as it is nourishing.
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Recipe Information
Ingredients
- 1 cup mung beans
- 4 cups water
- 2 medium yams (peeled and diced into 1-inch pieces)
- 1 cup rhubarb (trimmed and chopped into 1/2-inch pieces)
- 2 tablespoons coconut oil
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 0.25 teaspoon cayenne pepper
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 cup fresh cilantro (chopped, for garnish)
- 1 lime wedges (optional, for serving)
Instructions
Rinse the mung beans thoroughly under cold water and set aside.
In a large pot, bring 4 cups of water to a boil. Add the mung beans and reduce the heat to a simmer. Cook for 20–25 minutes, or until the mung beans are tender but still hold their shape. Drain and set aside.
While the mung beans are cooking, peel and dice the yams into 1-inch pieces. Trim and chop the rhubarb into 1/2-inch pieces.
In a large skillet or heavy-bottomed saucepan, heat the coconut oil over medium heat. Add the chopped onion and sauté for 5–6 minutes, until translucent.
Stir in the minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Stir well to coat the onion mixture in the spices, and cook for another 30 seconds.
Pour in the coconut milk and vegetable broth, mixing well to combine the spices into the liquid.
Add the diced yams to the skillet, cover, and simmer for 10 minutes.
Stir in the rhubarb and continue cooking for another 5 minutes, until the yams are tender and the rhubarb has softened.
Add the cooked mung beans to the skillet, stirring to combine. Season with salt and let the mixture simmer for 5 more minutes to allow the flavors to meld together.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with lime wedges (if desired) and your choice of rice, flatbread, or enjoy it on its own!
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5364 mg | 233% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 35.1 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3629 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
