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5 from 3 votes

Easy Bean Sprouts Curry

An easy and tasty Bean Sprouts Curry in a tomato-onion-garlic sauce. This is a vegan, gluten-free, soy-free recipe.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Bean Sprout Curry
Cuisine: Indian
Servings: 8 servings


  • 1 cup dry matki or mung beans, soaked and sprouted. In summer, you should see sprouts appear on the second day. Read this post for a primer on sprouting., moth
  • 1 large onion, finely chopped
  • 2 medium tomatoes, finely diced
  • 6 cloves garlic
  • 1- inch knob of ginger, sliced
  • 1-2 green chili peppers like serrano, chopped roughly
  • 1/2 tsp cayenne pepper, optional
  • 1/4 cup coriander leaves, chopped
  • 1/2 cup grated coconut, can substitute with 1 cup coconut milk
  • 1 tbsp garam masala
  • 1 tbsp coriander powder
  • 1 tsp mustard seeds
  • 1/2 tsp asafetida (hing), optional
  • Juice of 1 lemon
  • 1 tbsp coconut oil


  • Heat the oil in a large saucepan or wok
  • Add the mustard seeds and, when they crackle, add the asafetida, if using, then add the onions, turmeric, cayenne, if using, coriander powder, and coriander leaves.
  • Saute for a few minutes until onions start to just brown.
  • Add the tomatoes and garam masala. Let the tomatoes release most of their liquid.
  • Add the uncooked, sprouted beans (precook the beans only if you use a larger bean like a chickpea or a kidney bean). Add the coconut and stir well.
  • Add 1 cup of water, bring to a boil, cover and let the curry cook about 30 minutes or until the beans are cooked. If you want more sauce, add more water.
  • Add the lemon juice.
  • Add salt to taste. Garnish with more coriander if you wish.
  • Serve hot with chapatis or rice.