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.

– 1 Tbsp of vegetable oil – ½ of onion thinly sliced – 2 garlic cloves chopped – 1- 1" piece of ginger peeled and chopped – ½ tsp of ground turmeric – 1 C of sliced mushrooms – ½ C of thinly sliced bell pepper – 1 ½ C broccoli or cauliflower chopped florets – 1/2 C vegetable broth or water – 1 can coconut milk – 2 Tbsp of nut butter of choice almond and peanut work great – 1 tsp of salt – 1 tsp of sugar or sweetener of choice – 1 Tbsp of soy sauce – 1 C fresh mung bean sprouts – ¼ C fresh cilantro chopped – Pinch of 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!