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!
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.
2tablespoonof nut butter of choicealmond and peanut work great
1teaspoonof sugaror sweetener of choice
1tablespoonof soy sauce
1cupfresh mung bean sprouts
Pinchof 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!
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. fireandearthkitchen.com