Sprouts Curry Recipe (Green Moong Sprouts Curry)
Make this easy Sprouts Curry with green moong sprouts, tomatoes, onions, and Indian spices. A healthy vegan, protein-rich Indian curry ready in about 40 minutes.
Servings: 4 people
Calories: 174kcal
Cost: $7
Equipment
Ingredients
- 4 cups Sprouted Whole Moong
- 2-3 cups water
- 1 small Onion diced
- 1 teaspoon Garlic minced
- 1 teaspoon Ginger grated
- 1 teaspoon Lemon juice
- Cilantro leaves chopped to garnish
Tadka / oil tempering / Spices
- 1 Tablespoon Coconut oil or cooking oil
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 bay leaf
- ½ teaspoon ground turmeric
- 1 teaspoon coriander cumin powder
- 1 teaspoon garam masala
- ¼ teaspoon red chili powder adjust per spice tolerance
- salt adjust per taste
Instructions
How to Make Sprouts Curry in Instant Pot
- Start the instant pot in SAUTE mode and heat oil in it. Add mustard and cumin seeds, bay leaf and let them sizzle.
- Add onions , ginger and garlic. Saute for 2-3 minutes until the onions become golden brown. Add rest of the spices and stir. Add the sprouts and water. Stir well. Press CANCEL.
- Close the instant pot lid with valve at SEALING position. Press MANUAL or PRESSURE COOK mode for 2 minutes. When the instant pot beeps, press Cancel ( don't let it go to KEEP WARM mode)
- Wait for about 5 minutes and then release the pressure by moving the valve from SEALING to VENTING.
- Open the lid and add lemon juice and cilantro. Stir well. Your sprouted green moong curry is ready. Serve warm.
How to Make Sprouts Curry on Stove Top
- Follow the same instructions as above for stovetop pressure cooker about sauting everything in oil tempering and add water. Close the lid and cook on medium high heat for 2 whistles. Let the pressure release naturally.
Stovetop Saucepan Method
- Follow the same steps about oil tempering and sauteing the sprouts. Add water to the saucepan. Cover with a lid and cook until the sprouts are tender and soft. Keep stirring occasionally. This will take about 15-20 minutes. Turn off the heat when curry is ready to serve.
- Enjoy sprouts curry with roti, naan, bread, quinoa or rice.
Notes
To make this curry WFPB , simply skip the oil.
This moong sprouts curry makes an excellent meal prep. you can double or triple the recipe and use it for multiple meals. It freezes well too. For short term, store it in air tight containers for up-to 4 days in refrigerator. For longer duration, freeze it for up to 3 months.
Nutrition
Serving: 1cup | Calories: 174kcal | Carbohydrates: 28g | Protein: 10g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 127mg | Fiber: 11g | Sugar: 3g