Coconut Bean Sprout Curry

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.

Ingredients

• 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

Method