Coconut Bean Sprout Curry

BY : PUBLISHED : October 15th, 2014 UPDATED: August 18th, 2021

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.

Coconut Bean Sprout Curry 3 scaled 2

Coconut Bean Sprout Curry

Renee Press
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Indian
Servings 2 to 4 servings
Calories 633 kcal
METHOD Stove
DIET Vegan

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

Calories: 633kcalCarbohydrates: 29gProtein: 14gFat: 57gSaturated Fat: 43gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 1960mgPotassium: 1208mgFiber: 6gSugar: 11gVitamin A: 1449IUVitamin C: 104mgCalcium: 137mgIron: 9mg
Keyword bean sprouts, coconut, curry, indian, vegan, vegan curry, vegan dinner, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

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!

Awesome Sprouts

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!

Recommended Equipment:

  • Measuring cups
  • Measuring spoons
  • My favorite knives
  • Medium Bowl
  • Large Skillet
  • Serving Platter

Photos by Alfonso Revilla

Coconut Bean Sprout Curry

About Renee Press

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

View all posts by Renee Press