Winged bean tuber curry
Winged bean tuber curry is a hearty, savory dish from Southeast Asian cuisines, particularly popular in Thailand, Indonesia, and the Philippines. It features the starchy, potato-like tubers of the winged bean plant simmered in a fragrant coconut milk-based curry with aromatics like lemongrass, galangal, and chili. The dish is often made with additional vegetables or proteins like tofu or chicken.
🍽️ Nutrition at a glance
This dish is a good source of complex carbohydrates and dietary fiber, providing sustained energy. It also offers notable amounts of plant-based protein and essential minerals like potassium and iron, with a typical serving ranging from 300-400 calories depending on the recipe.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 8 g |
| Carbs | 42 g |
| Fat | 18 g |
| Fiber | 12 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Potassium | 520 mg |
| Iron | 3.5 mg |
| Magnesium | 65 mg |
| Vitamin C | 15 mg |
| Folate | 90 mcg |
| Manganese | 1.2 mg |
| Phosphorus | 140 mg |
| Vitamin B6 | 0.3 mg |
Per 1 cup (250 g) · estimated, varies by recipe
💡 What's interesting
The winged bean is a highly sustainable, nitrogen-fixing plant where nearly every part is edible. Its tuber is nutritionally unique, containing a protein content comparable to soybeans and a rich array of vitamins and minerals.
