One Pan Root Vegetable, Swiss Chard and Mung Bean Bake in Coconut Curry
  • half of the roasted vegetables (from Part 1)
  • 1 bunch Swiss chard - leaves separated from stems, leaves roughly chopped, stems finely chopped
  • 1½ cups cooked mung beans (from Part 1)
  • 1 tablespoon curry powder
  • 1 can light Thai coconut milk
  • ½ cup reserved mung bean broth, plus more if needed (reserved from cooking the mung beans in Part 1)
  1. Preheat the oven to 400° F (200° C).
  2. Combine the roasted vegetables, chard leaves and stems, and the mung beans in a 9-10 inch cast iron pan or other deep baking dish. Add the curry powder, coconut milk and mung bean broth, stir to combine. At this point, it might seem like there's too much chard, but it will cook down quite a bit in the oven. Cover the pan, place it in the oven and bake for 25 minutes.
  3. Remove the pan from the oven, give everything a good stir and add more mung bean broth if needed. Place the pan back in the oven and bake, uncovered, for another 10 minutes, or until the chard stems are completely cooked through. Store the leftovers refrigerated in an airtight container, and reheat them in a pan or in the oven.
Recipe by Golubka Kitchen at