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From the author, Renee Press: 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 Coconut Bean Sprout Curry 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.
From Plant-Based on a Budget: This light and nutritious Coconut Bean Sprout Curry is a perfect weekly dinner and an amazing way to add some sprouts into our diet. Packed with veggies and healthy fats, this dish is flavorful and fun to make. Let’s see how we can whip-up this Indian-inspired meal!
If you’re slightly intimidated by those mighty sprouts, fear not, they can be delicious and pack a nutrition punch you won’t wanna miss! But what are sprouts exactly? Sprouts are germinated seeds on their way to becoming a young plant. The most common ones are bean sprouts, pea sprouts, and radish sprouts (these have a very strong and spicy flavor).
These mighty little plants can have amazing benefits to our health, apart from being full of vitamins, they have a very high protein content (sometimes even higher than their older counterparts!). As if we need more convincing, sprouts are also packed with those sought-after antioxidants.
So, next time you pass the sprouts section in your grocery store, pick up some of these baby plants and try them in sandwiches, wraps, or this delicious Coconut Bean Sprout Curry!
- Measuring cups
- Measuring spoons
- My favorite knives
- Medium Bowl
- Large Skillet
- Serving Platter
Photos by Alfonso Revilla
Coconut Bean Sprout Curry
- 1 tablespoon of vegetable oil
- ½ of an onion thinly sliced
- 2 garlic cloves chopped
- 1- 1" piece of ginger peeled and chopped
- ½ teaspoon of ground turmeric
- 1 cup of sliced mushrooms
- ½ cup of thinly sliced bell pepper
- 1 ½ cups broccoli or cauliflower chopped florets
- 1/2 cup vegetable broth or water
- 1 can coconut milk
- 2 tablespoon of nut butter of choice almond and peanut work great
- 1 teaspoon of salt
- 1 teaspoon of sugar or sweetener of choice
- 1 tablespoon of soy sauce
- 1 cup fresh mung bean sprouts
- ¼ cup fresh cilantro chopped
- Pinch of cayenne pepper
- Juice from 1 lime
- In a deep skillet, heat oil and saute onion, garlic, ginger, 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.)
- Add sliced mushrooms, bell pepper, 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.
- 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!
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