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.
Servings: 8 servings
Calories: 100kcal
Equipment
- Large wok or saucepan
Ingredients
- 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 (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 or hing (hing), optional
- Juice of 1 lemon
- 1 tablespoon coconut oil
Instructions
- 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.
Nutrition
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