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Completed Bean Sprouts Curry in a bowl.
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4.86 from 28 votes

Bean Sprouts Curry

 A quick, comforting mung bean sprouts curry made with simple spices, veggies, coconut milk, and seed/nut butter. It's nutritious, budget-friendly, and ready in 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Indian
Diet: Vegan
Servings: 2 to 4
Calories: 631kcal
Author: Renee Press

Equipment

Ingredients

  • 1 tablespoon of vegetable oil
  • ½ red or yellow onion thinly sliced
  • 2 garlic cloves chopped
  • 1 1-inch piece of ginger peeled and chopped
  • ½ teaspoon ground turmeric
  • 1 cup sliced mushrooms
  • ½ cup thinly sliced bell pepper
  • 1 ½ cups chopped broccoli or cauliflower florets
  • ½ cup vegetable broth (or water)
  • 1 can coconut milk
  • 2 tablespoons nut butter (almond or peanut work well)

  • 1 teaspoon salt
  • 1 teaspoon of sugar or preferred sweetener
  • 1 tablespoon soy sauce
  • 1 cup fresh mung bean sprouts
  • ¼ cup fresh cilantro chopped
  • Pinch of cayenne pepper (optional, for heat)
  • Juice from 1 lime

Instructions

  • Heat the oil in a deep skillet over medium heat. Add the onion, garlic, and ginger. Sauté for 2 minutes until fragrant. Stir in the turmeric and cook for another minute.
    Process shot showing stirring Bean Sprouts Curry in pot.
  • Add the mushrooms, bell pepper, and broccoli or cauliflower, stirring to coat with the spices.
    Process shot showing stirring Bean Sprouts Curry in pot.
  • In a small bowl, whisk together the vegetable broth, coconut milk, nut butter, salt, sugar, and soy sauce. Pour the mixture over the vegetables. Cover and cook on medium heat for about 5 minutes, until the mixture is bubbling and the vegetables are tender.
    Process shot showing stirring ingredients in bowl.
  • Remove the lid and stir in the mung bean sprouts, chopped cilantro, cayenne pepper (if using), and lime juice. Cook for 1 more minute.
    Process shot showing stirring Bean Sprouts Curry in pot.
  • Taste and adjust seasoning as needed.

Notes

  • Use fresh sprouts: Whether home-grown or store-bought, ensure they’re fresh and crisp.
  • Avoid overcooking the sprouts: Store-bought bean sprouts take just 1-2 minutes to cook, but larger lentil/bean sprouts may require 15-20 minutes. Adjust accordingly, as overcooking affects texture and nutritional value.
  • Taste and adjust: Including the spices, nut butter, coconut milk, and lime.
  • Using other veg: Adjust the simmer time as needed.

Nutrition

Calories: 631kcal | Carbohydrates: 29g | Protein: 14g | Fat: 57g | Saturated Fat: 38g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 1960mg | Potassium: 1209mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1470IU | Vitamin C: 104mg | Calcium: 137mg | Iron: 9mg
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