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A quick, comforting mung bean sprouts curry made with simple spices, veggies, coconut milk, and seed/nut butter—bursting with nutrients, budget-friendly, and ready in 30 minutes!
Why You’ll Love Bean Sprouts Curry
Don’t sleep on bean sprouts—they’re tiny but packed with power! Fresh mung bean sprouts are loaded with plant-based protein, fiber (hello, filling power!), and essential nutrients. They’re also easy to digest, fat-free, and low GI. If you’re tired of sprout salads, try my sweet potato bites with BBQ mung bean sprouts or this quick mung bean sprouts curry (aka moong sprouts curry)—perfect for busy nights or whenever you want a comforting, fuss-free, nutrient-loaded meal.
In this Indian-inspired sprouts recipe, mung or mixed sprouts add a light, crunchy, nutty flavor paired with mixed veggies for extra goodness. The creamy coconut milk, rich seed or nut butter, and cozy Indian spices (like cumin, turmeric, and chili powder) bring it all together into a warming, hearty, nourishing, satisfying 30-minute vegan meal.
Interested in more easy vegan curry recipes? Try my easy tofu vegetable coconut curry, butternut squash curry, or quick eggplant curry.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and substitutes.
Recipe Add-ins and Variations
- Tomatoes: Chopped tomatoes or paste make a richer vegan coconut curry base.
- Green chili: (de-seed for milder flavor) sauté with aromatics for spicy depth.
- Curry powder: (or garam masala) for stronger curry flavor/depth. Add to taste.
- Other spices: Increase depth with ground coriander, cumin, and/or mustard seeds.
- Other veg: i.e., potato/sweet potato, carrot, snow peas, peas, squash, spinach, etc.
- Tofu: Boost the protein in this mung bean sprouts recipe with quick crispy pan-fried tofu.
How to Make Moong Sprouts Curry
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Chop the cauliflower/broccoli into small florets, thinly slice the bell pepper, mushrooms, and onion, mince the garlic, and chop the ginger. Heat the oil in a large, heavy-based pot. Sauté the onion, garlic, and ginger for two minutes. Stir in the turmeric for a further minute.
Step 2: Add the mushrooms, bell pepper, and broccoli/cauliflower. Stir thoroughly.
Step 3: In a small bowl, whisk the vegetable broth, coconut milk, nut butter, salt, sugar, and soy sauce. Pour the mixture over the vegetables, cover, and cook on medium heat for 5-8 minutes or until the vegetables are tender.
Step 4: Stir in the bean sprouts, cilantro, cayenne pepper (if using), and lime juice. Cook for 1-2 minutes. Taste and adjust the seasonings/lime juice, then serve and enjoy!
Note: Sprouted lentils and other pulses can take 15-20 minutes to cook.
FAQs
Yes! Use the sauté function for steps 1–2, then add the veggies, sprouts, and sauce ingredients. Seal and cook on HIGH for 2 minutes. Natural pressure release. Add lime and cilantro. Enjoy.
Rinse the beans thoroughly, then let them soak in 3x amount of water for 8-12 hours. Then, drain, rinse, and leave them in the colander (or move to a sprouting jar/cloth-covered jar) – out of direct sunlight – to sprout. Rinse and drain them every morning and evening until they reach your desired length. This may take 2-5 days.
Note that lentils, alfalfa, chickpeas, and adzuki beans can also be sprouted – their cooking time will vary.
Pro Recipe Notes
- Use fresh sprouts: Whether home-grown or store-bought, ensure they’re fresh and crisp.
- Avoid overcooking the sprouts: Store-bought bean sprouts take just 1-2 minutes to cook, but larger lentil/bean sprouts may require 15-20 minutes. Adjust accordingly, as overcooking affects texture and nutritional value.
- Taste and adjust: Including the spices, nut butter, coconut milk, and lime.
- Using other veg: Adjust the simmer time as needed.
Serving Suggestions for Bean Sprouts Curry
Serve this nourishing bean sprouts curry with:
- Lemon wedges (to add brightness and complement the earthy sprout flavor)
- Indian bread (like vegan naan, roti, chapati, or paratha)
- Grains (like fluffy white rice, basmati rice, or fluffy quinoa (refer to this complete guide to quinoa to learn more))
- Savory snacks (vegan bhajis and pakoras)
- Condiments (vegan raita, chutneys (like this sweet potato chutney), a simple tomato salad, etc.)
Storage Instructions
Store: In an airtight container in the fridge for 3-4 days.
Freeze: In containers/Ziplock/Stasher for up to 2 months. Then, thaw in the fridge overnight.
Reheat: In a microwave (in 30-second bursts) or on the stove over medium-low heat.
More Vegan Curry Recipes
Vegan Dinners
Perfect Potato and Pea Coconut Curry
Vegan Dinners
Brussels Sprouts Curry
Vegan Dinners
Easy Chickpea Lentil Curry
Vegan Dinners
Slow Cooker Red Curry with Tofu [+Stove]
If you try this bean sprouts curry recipe (as written or with changes), please leave a 🌟 star rating and let me know any thoughts/questions in the 📝 comments. Thanks!
Bean Sprouts Curry
Ingredients
- 1 tablespoon of vegetable oil
- ½ red or yellow onion thinly sliced
- 2 garlic cloves chopped
- 1 1-inch piece of ginger peeled and chopped
- ½ teaspoon ground turmeric
- 1 cup sliced mushrooms
- ½ cup thinly sliced bell pepper
- 1 ½ cups chopped broccoli or cauliflower florets
- ½ cup vegetable broth (or water)
- 1 can coconut milk
- 2 tablespoons nut butter (almond or peanut work well)
- 1 teaspoon salt
- 1 teaspoon of sugar or preferred sweetener
- 1 tablespoon soy sauce
- 1 cup fresh mung bean sprouts
- ¼ cup fresh cilantro chopped
- Pinch of cayenne pepper (optional, for heat)
- Juice from 1 lime
Instructions
- Heat the oil in a deep skillet over medium heat. Add the onion, garlic, and ginger. Sauté for 2 minutes until fragrant. Stir in the turmeric and cook for another minute.
- Add the mushrooms, bell pepper, and broccoli or cauliflower, stirring to coat with the spices.
- In a small bowl, whisk together the vegetable broth, coconut milk, nut butter, salt, sugar, and soy sauce. Pour the mixture over the vegetables. Cover and cook on medium heat for about 5 minutes, until the mixture is bubbling and the vegetables are tender.Remove the lid and stir in the mung bean sprouts, chopped cilantro, cayenne pepper (if using), and lime juice. Cook for 1 more minute.
- Taste and adjust seasoning as needed.
Notes
- Use fresh sprouts: Whether home-grown or store-bought, ensure they’re fresh and crisp.
- Avoid overcooking the sprouts: Store-bought bean sprouts take just 1-2 minutes to cook, but larger lentil/bean sprouts may require 15-20 minutes. Adjust accordingly, as overcooking affects texture and nutritional value.
- Taste and adjust: Including the spices, nut butter, coconut milk, and lime.
- Using other veg: Adjust the simmer time as needed.
One question, do I have to use nut butter? can I use normal butter?
Using regular non-dairy butter may change the consistency of this dish. Someone in the comments said they used tahini instead so that might be an option!
I made it for the first time today. Very yummy. I had to use some substitutes: coconut aminos instead of tamari/soy; tahini, instead of nut butter, and water, instead of vegetable stock. I have 2 questions: The bell peppers are listed in the first step, and the second step. At which stage is it better to begin cooking them? Also, how can the sauce be modified to make it a little thicker?
So glad you enjoyed this curry dish! So sorry about the typo there. Step two would be best! To make it thicker, you can try adding less broth to your desired consistency 🙂
I loved that recipe and it tasted amazing.
So glad you enjoyed it! It’s a yummy one!