Ingredients
-
1
-
2
-
1
-
1
-
1
-
2
-
1
-
1
-
1/4
-
-
1/4
-
4
-
-
-
Directions
Curried Mung Beans With Rhubarb and Yams, Lentils may be substituted for the mung beans , 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 , 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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Steps
|
1
Done
|
Cover the Mung Beans With Water in a Deep Pot. |
|
2
Done
|
Bring to a Boil, Reduce Heat and Add the Raw Sweet Potato Slices; Simmer Until Beans Are Soft (about 30 Minutes). |
|
3
Done
|
Remove from the Heat and Drain Thoroughly. |
|
4
Done
|
Mash the Beans Together With the Sweet Potatoes Using a Fork or Potato Masher and Then Set the Mixture Aside. |
|
5
Done
|
Heat the Oil in a Skillet; Once Hot, Add the Rhubarb and Zucchini; Reduce the Heat and Cook Until Tender. |
|
6
Done
|
Stir in the Honey and Seasonings and Mix It All Together in With the Mashed Beans and Sweet Potatoes. |
|
7
Done
|
Turn the Mixture Out Into an Ovenproof Dish and Bake at 400f Until Piping Hot (about 20 Minutes). |
|
8
Done
|
Garnish With the Coconut and Continue Baking Until the Coconut Is Lightly Golden (about 5 More Minutes). |
|
9
Done
|
Serve With the Brown Rice and Chutney. |
