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Vegan Curry Sprouts Bowl with Pickled Beets and Minty Brown Rice - HolyCowVegan.net
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5 from 1 vote

Vegan Curry Sprouts Bowl with Pickled Beets and Minty Brown Rice

This Vegan Curry Sprouts Bowl with Easy Pickled Beets and Minty Brown Rice has all the deliciousness of an Indian summer, and it will make you feel amazing inside out. All of this goodness is gluten-free, soy-free, and nut-free too!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Bowl
Cuisine: gluten-free, nut-free, Soy-free, Vegan
Servings: 6 servings
Calories: 248kcal


For the Sprouts Curry

  • 1 cup dry beans of any kind, soaked the sprouted (Tutorial link in recipe notes. I used white peas, available in Indian stores, but mung bean sprouts or chickpea sprouts are fine)
  • 1 tsp coconut or peanut oil
  • 1 tsp black mustard seeds
  • 1/2 tsp turmeric
  • 6 cloves garlic, crushed into a paste
  • 1 tsp grated ginger
  • 12 curry leaves (optional, but nice)
  • 1/4 cup coriander leaves/cilantro leaves
  • 1 large onion, finely diced
  • 1 tsp cayenne or any red chilli powder
  • 1 tsp paprika (optional, adds a nice color)
  • 2 tsp garam masala
  • 3 tomatoes, cut in a fine dice
  • Salt to taste

For the Minty Brown Rice:

  • 1 1/2 cups long-grain brown rice
  • 1 tsp coconut or peanut oil
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 tsp red pepper flakes, or 1 dry red chili, broken into two pieces
  • 2 tsp dry mint leaves, or 4 tbsp fresh mint leaves, chopped
  • Salt to taste

For Easy Pickled Beets:


Make the sprouted beans curry:

  • Heat the oil and add mustard seeds. When they crackle and sputter, add the curry leaves, coriander leaves, ginger, garlic and turmeric. Stir to mix and saute for a minute over a low flame.
  • Add the onions and a pinch of salt. Saute, stirring frequently, until the onions turn translucent and just start to brown.
  • Add the sprouted beans. Stir well, then add enough water to cover the beans. Bring to a boil, cover, and let the beans cook until they are done. Check water level occasionally and add more if the curry starts to get too dry. If you are using smaller beans like mung, your cook time will be shorter, around 20 minutes, than if you're using chickpeas or another larger bean which could take around 45 minutes to an hour to become tender.
  • Once the beans are tender, add the tomatoes. Stir well to mix, then bring back to a boil, cover, and simmer for five minutes. Add salt, mix, and turn off heat.

Make the Minty Brown Rice:

  • Soak the brown rice in water for 30 minutes.
  • In a wide saucepan or skillet, heat the oil. Add the cumin seeds and when they start to darken, add the turmeric, red pepper flakes or red chili and stir quickly. Add the rice and stir until it starts to turn opaque, about a minute.
  • Add 4 1/2 cups water and salt, stir to mix, and bring to a boil. Cover, turn heat to the lowest setting, and set your timer to 45 minutes. At the end of 45 minutes turn off the heat, but don't open yet. Let the rice stand undisturbed for 10 more minutes. Then remove, fluff with a fork, and serve.

Make the Easy Pickled Beets:

  • Roast the beets in a 400-degree preheated oven for 35-40 minutes. They are cooked when a fork inserted into the center goes in without much resistance. Smaller beets will take less time.
  • Once the beets are cool enough to handle, remove the skins and slice into halves, then slice vertically to make wedges.
  • Heat the oil in a skillet. Add all the seeds and when they start to darken and smell fragrant, no more than 2-3 minutes, add the beets. Stir well and let the beets warm through. Add the lemon juice and salt.


Calories: 248kcal | Carbohydrates: 44.2g | Protein: 11.9g | Fat: 3.7g | Potassium: 882mg | Fiber: 9.2g | Sugar: 10.6g | Vitamin A: 1600IU | Vitamin C: 25.6mg | Calcium: 70mg | Iron: 4.1mg