Curried Mung Beans With Rhubarb and Yams
Mung beans are a good source of plant-based protein and are commonly used in Indian and Asian cuisines.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Curried Mung Beans With Rhubarb and Yams
Ingredients
Instructions
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Rinse the mung beans and soak them in water for 2 hours.
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Drain the soaked mung beans and set aside.
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Heat oil in a large pot and sauté the chopped onion, garlic, and ginger until fragrant.
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Add the curry powder, turmeric powder, and cumin powder to the pot and cook for a minute.
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Add the mung beans, diced yams, and rhubarb stalks to the pot.
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Pour in the coconut milk and vegetable stock.
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Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the mung beans and yams are tender.
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Stir in the lemon juice and salt.
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Remove from heat and let it rest for 10 minutes.
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Serve the curried mung beans with rhubarb and yams hot, garnished with cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 45g15%
- Sugars 10g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
