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!
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).