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 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Bean Sprout Curry
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 100kcal
- 1 cup sprouted mung beans (or moth/matki beans)
- 1 large onion (finely chopped)
- 2 medium tomatoes (finely diced)
- 6 cloves garlic
- 1-inch knob ginger (sliced)
- 1-2 green chili peppers (like jalapeno or serrano. Use less or more depending on your preference for heat. Chop roughly).
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon turmeric
- ¼ cup cilantro (coriander leaves, chopped)
- ½ cup grated coconut (can substitute with 1 cup coconut milk)
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 teaspoon mustard seeds
- ½ teaspoon asafetida (hing), optional
- Juice of 1 lemon
- 1 tablespoon 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 ginger, garlic, green chili peppers, cayenne, turmeric and cilantro. Mix well and saute for a couple of minutes.
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 cilantro if you wish.
Serve hot with chapatis or rice.
Calories: 100kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 223mg | Fiber: 4g | Sugar: 3g | Vitamin A: 349IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg