Summer Vegetable Feature

Psophocarpus tetragonolobus

Featuring: Winged Bean

Fun Facts, a Recipe and More!

About: Did you know that Winged Beans are known and grown primarily for their edible "winged" pods? Although the origination of this vegetable is unknown, it has been a staple in the Sri Lankan diet, traditionally used in curries and served with rice. These beans are excellent sources of dietary protein and oil. 

Unique to this veggie, the immature pods, seeds, tuberous roots, leaves and flowers can all be consumed and are a rich protein source. Also, the seeds are noted as a rich source of the antioxidant tocopherol, a substance important in Vitamin A utilization. To see a full explanation of each part of the plant and its cultivation and uses, be sure to check out the Winged Bean ECHO Development Note.

Dr. Martin Price, ECHO's Co-Founder, has written a Summer Vegetable Guide for SW Florida describing uses, cultivation details and fun facts. Check it out here.

Recipe: Mixed Curry *Serves 2-4*


  • 1/2 cup winged bean pods, sliced 
  • 1 potato, diced
  • 1 tomato, diced
  • 1 Tablespoon of chopped onion
  • 2 Teaspoons of chili powder
  • 1 Teaspoon of curry powder (feel free to add more based on personal taste)
  •  1/4 Teaspoon turmeric powder
  • 1/2 Teaspoon of ground mustard
  • 1" cinnamon stick
  • 1/2 cup of thin coconut milk*
  • 1/2 cup of thick coconut milk*
  • dash of salt (up to your discretion) 

* Canned coconut milk generally contains both thick and thin milk with the thick milk on top.


  1. Mix all ingredients together, except the thick coconut milk.
  2. Simmer in a covered pot until the winged beans and potatoes are tender.
  3. Add the thick milk, and simmer for 5 more minutes. Remove the cinnamon stick.