Mixed Bean Sprouts Curry

Mixed bean sprouts curry is a flavorful, nutrient-packed dish made with sprouted beans, coconut cream, and a rich homemade curry paste. The sprouting process enhances the beans’ texture and digestibility, making the curry both hearty and healthy. It’s a versatile dish that can be cooked on the stovetop, in a slow cooker, or even in an Instant Pot for convenience.

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Cooking sprouted beans is a fantastic way to bring out their natural flavors and health benefits. They have a slightly earthy, nutty taste that adds a fresh dimension to any dish. Whether you add them to curries, salads, soups, or stir-fries, sprouted beans are not only flavorful but also packed with nutrients. The sprouting process boosts the beans’ enzyme activity, making them easier to digest while retaining all their nutritional goodness.

Growing up, my mom always made sprouted beans at home. I remember watching her carefully soak the beans and set them aside to sprout, knowing the delicious meals that awaited. These days, with our fast-paced lives, you don’t always have to sprout beans at home, as you can easily find pre-sprouted beans at supermarkets or local markets. They offer the same great flavor and nutrition, making it more convenient to enjoy sprouted beans anytime!

Why is this the best recipe?

• Rich and Creamy Flavor: The combination of freshly blended curry paste and coconut cream gives this curry a rich, velvety texture and deep flavor, balancing spice with smooth creaminess.
• Versatile Cooking Methods: This recipe offers multiple cooking options—stovetop, slow cooker, and Instant Pot—so you can adapt it to your preferred method or time constraints without sacrificing taste.
• Nutrient-Packed: Sprouted mixed beans provide a high amount of protein, fiber, and essential nutrients, making this curry both flavorful and healthy.
• Customizable Spice Level: The spice levels can be easily adjusted to your preference, allowing you to make the curry as mild or as fiery as you like, making it ideal for various palates.

Ingredients and substitutes

• Sprouted Mixed Beans: Provide a hearty, nutritious base. You can substitute with cooked lentils, chickpeas, or canned beans if sprouted beans are unavailable.
• Coconut Cream: Adds richness and smooth texture. You can replace it with full-fat coconut milk or heavy cream for a similar effect.
• Lemon Juice: Adds brightness and tanginess. Lime juice works as a great substitute.
• Onion, Garlic, Ginger: These ingredients build the curry’s flavor foundation. Shallots can be used as a substitute for onions, and ginger-garlic paste can be used in place of fresh garlic.
• Red Chilies: Provide heat to the dish. For a milder curry, substitute with bell peppers or reduce the amount of chilies.
• Ground Turmeric, Cumin, and Coriander are essential for the curry’s aromatic and earthy flavor. If you don’t have these spices individually, use curry powder or garam masala as a substitute.
• Chopped Coriander: Adds freshness at the end. You can use parsley or mint as a substitute.

Step-by-step: Mixed Bean Sprouts

• Make the Curry Paste: Add the chopped onion, garlic, ginger, red chilies, turmeric, cumin, coriander, salt, and pepper into a food processor. Blend until you achieve a smooth paste.
• Cook the Curry Paste in Oil: Heat oil over medium heat in a skillet. Add the blended curry leaves and paste, and cook for about 4-5 minutes, stirring often, until the paste has thickened and the raw aroma of the spices is gone. Add some water to prevent the spices from burning if necessary.
• Stovetop Method: Once the curry paste is cooked, add the coconut cream and stir until well combined. Add the sprouted beans and mix to coat them with the curry sauce. Cover the pan and simmer on low heat for 25-30 minutes, stirring occasionally, until the beans are tender. Stir in lemon juice, adjust seasoning, and garnish with chopped coriander before serving.
• Slow Cooker Method: After cooking the curry paste in oil on the stovetop, transfer it to a slow cooker. Add the coconut cream and sprouted beans, mixing everything well. Cook on high for 3-4 hours or low for 6-7 hours until the beans are tender. Stir in lemon juice and garnish with chopped coriander before serving.
• Instant Pot/Pressure Cooker Method: Use the sauté function to cook the curry paste directly in the Instant Pot. Add the coconut cream and sprouted beans and mix well. Close the lid and pressure cook on high for 8-10 minutes. Allow the natural release to continue for 10 minutes before quickly releasing any remaining pressure. Stir in lemon juice and garnish with coriander before serving.

How do you make your own sprouted beans at home?

• Rinse the Beans: Measure the dried beans (start with 1/2 cup, as they expand). Rinse them thoroughly under cold water to remove any debris or dirt.
• Soak the Beans: Place the rinsed beans in a large bowl and cover with 3-4 times the amount of water. Let them soak for 8-12 hours (overnight is ideal). Larger beans like chickpeas might need more time. Drain the beans after soaking.
• Rinse and Drain: Transfer the soaked beans into a clean jar. Rinse them with fresh water and drain well. Cover the jar with cheesecloth or a fine mesh and secure it with a rubber band. Alternatively, use a jar with a mesh lid.
• Begin the Sprouting Process: Place the jar in a cool, dark place, such as a kitchen cabinet, and let the beans sit at an angle so that excess water can drain. Rinse and drain the beans every 8 to 12 hours to keep them moist. Always drain well to avoid mold.
• Wait for Sprouts: After 2-3 days, you will see small sprouts starting to emerge. The beans are ready once the sprouts are about 1/4 to 1/2 inch long. Sprouting time depends on the type of bean and the room temperature.
• Final Rinse: Give the sprouted beans a final rinse and drain well. Store them in the fridge in an airtight container. They will stay fresh for about 4 to 5 days.

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Frequently asked questions

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