Coconut Bean Sprout Curry

  • Servings : 2-4

This is an easy dish to prepare, takes about 20 minutes from start to finish, and leaves your taste buds singing with a bit of tropical flavor. Try to keep staples like coconut milk, nut butter, and limes on hand for dishes like this. Once you have the basic ingredient structure down you can really get creative and experiment with flavors. I served this over a bed of quinoa which had a bit of coconut oil and sea salt stirred into it, though brown rice or rice noodles would also be great. Topped with some sliced avocado, it really is a treat.


  • 1/2 onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1/2 tsp powdered turmeric
  • 1 cup of mushrooms, sliced
  • 1/2 cup red or orange bell pepper, thinly sliced
  • 1" piece of ginger, peeled and chopped
  • 1 cup fresh mung bean sprouts
  • 1 1/2 cups broccoli or cauliflower, chopped into florets
  • 1/2 cup vegetable broth (or water)
  • 1 can coconut milk
  • 2 Tbsp nut butter of choice, almond and peanut work great
  • juice from 1 lime
  • 1 tsp salt
  • 1 tsp sugar, or sweetener of choice
  • pinch of cayenne pepper
  • 1 Tbsp tamari, soy sauce, or coconut aminos
  • 1/4 cup fresh cilantro, chopped


Step 1

In a deep skillet, heat 1 Tbsp of high heat oil (like canola, avocado or grapeseed) and saute sliced onion, ginger, garlic, bell pepper, and turmeric on medium heat until softened and fragrant, 3-4 minutes. (If you prefer to not use oil, cook them with a few tablespoons of water instead.)

Step 2

Add sliced mushrooms and broccoli or cauliflower and stir to coat. In a small bowl whisk together vegetable broth, coconut milk, nut butter, salt, sugar, and tamari. Pour over veggies and let cook covered, on medium heat until bubbling and veggies are tender, 5 minutes or so.

Step 3

Remove cover and add mung bean sprouts, chopped cilantro, cayenne, and lime juice. Stir and cook for 1 minute more. Season to taste, and serve over rice, quinoa, or noodles and enjoy!


Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

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Comments (7)

  1. posted by Leah on November 9, 2014

    AMAZING! We just made this for dinner and it will be a regular meal in our rotation. We were licking our bowls. I was hesitant because I am not a fan of a lot of ingredients in this, but for some reason I decided to give it a chance since everything I have had on this site has been good, and I am glad I did. FYI for others putting it over quinoa- we needed about 2 cups of cooked quinoa to be enough to go with the sauce. Thank you Renee!

    • posted by Renee Press on November 9, 2014

      Leah, you are SO welcome! I am so happy to hear you and your family enjoyed it. Thank you for taking the time to write in! Renee

  2. posted by Mesha on February 16, 2015

    I made this dish last night for my hubby and a friend. We all loved it. I used zucchini instead of broccoli, added only 1/2 tsp sugar, and used none of the salty sauces at the end because I was out of tamari and aminos, and it still turned out fabulous. I served it over quinoa.

    Ive been slowly gravitating toward a healthier and more environmentally conscious lifestyle, only recently going almost vegan. The recipes on this site have me excited about the many different ways I can prepare delicious and healthy meals. This is the first of MANY recipes I am slated to try in the coming days. Thank you for such a great recipe.

  3. posted by Jane on October 7, 2016

    Wow. As I made this I was thinking there were not enough spices in it & the finished product would be unflavorful. Not true, my siracha loving son turned down hot sauce for this dish. I really enjoyed this meal. Good mixture of flavors. I recieved loads of compliments, starting at “this is fantastic,” & ending with “you should start a restaurant” lol. It will be added to my repertoire of go-to recipes. Thank you.

    • posted by Renee Press on October 7, 2016

      Fabulous to hear you liked it! Thank you for taking the time to share what you thought. Please enjoy the recipe for years to come. -Renee

  4. posted by Jane Hallett on December 1, 2016

    Making it again. Blinking delicious.


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