Coconut Bean Sprout Curry

2014-10-15
  • Servings : 2-4

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

Step 1

In a deep skillet, heat 1 Tbsp of high heat oil (like canola, avocado or grapeseed) and saute sliced onion, ginger, garlic, 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.)

Step 2

Add sliced mushrooms 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.

Step 3

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

More From This Chef »
Average Member Rating

(4.5 / 5)

4.5 5 17
Rate this recipe

17 people rated this recipe

Related Recipes:
  • Ohio Valley Vegetable Soup | Plant-Based on a Budget | #veggie #vegetable #soup #vegan #dinner #plantbasedonabudget

    Ohio Valley Vegetable Soup

  • Impossible Tacos | Plant-Based on a Budget | #impossible #tacos #vegan #mexican #lunch #plantbasedonabudget

    Impossible Tacos

  • Barley Vegetable Soup in the Pressure Cooker | Plant-Based on a Based | #soup #barley #veggie #vegan #pressure #cooker #instant #pot #plantbasedonabudget

    Barley Vegetable Soup in the Pressure Cooker

  • Veggie Turmeric Yellow Split Peas | Plant-Based on a Budget | #soup #split #peas #vegan #plantbasedonabudget

    Veggie Turmeric Yellow Split Peas

  • Basil Lemon Tofu | Plant-Based on a Budget | #tofu #basil #lemon #vegan #plantbasedonabudget

    Lemon Basil Tofu