Mixed Beans Sprouts Recipe
Calories: 13
Adjust Servings Here: 4 servings
Description
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.
Ingredients
- 2 cups (200 g) Mixed bean sprouts
- 2 tbsp Cooking oil
- ½ cup (120 ml) Coconut cream or 1 cup coconut milk
- ½ cup Cilantro chopped
- 2 tbsp Lemon juice or 1 tsp vinegar
- 4 - 5 curry leaves (optional)
Curry Paste
- 3 large Sweet red chili peppers soaked in warm water for 10 minutes
- 1 med Onion roughly chopped
- 3 large Garlic cloves roughly chopped
- ¼ inch fresh Ginger sliced
- 1 tbsp Cumin
- 2 tbsp Coriander
- 1 tsp Turmeric
- ¼ tsp Garam masala
Instructions
- 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.3 large Sweet red chili peppers, 1 med Onion, 3 large Garlic cloves, ¼ inch fresh Ginger, 1 tbsp Cumin, 2 tbsp Coriander, 1 tsp Turmeric
- Cook the Curry Paste in Oil: Heat the 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. If necessary, add some water to prevent the spices from burning.2 tbsp Cooking oil, 4 - 5 curry leaves
- Stovetop Method: Add the coconut cream and stir until well to combine once the curry paste is cooked. 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, garam masala adjust seasoning, and garnish with chopped coriander bef2 cups Mixed bean sprouts, ½ cup Coconut cream, ½ cup Cilantro chopped, 2 tbsp Lemon juice, ¼ tsp Garam masala
- 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 quick-releasing any remaining pressure. Stir in lemon juice and garnish with coriander before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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