Recipe- Healthy To Eat Moong Sprouts Coconut Vegan Curry

Moong sprouts coconut vegan curry recipe is the meal to make if you're looking for some easy vegan side dishes! This Indian vegan recipe tastes really good and can be made under 30 minutes! I love how its both of these - a simple Indian vegetarian curry as well as a one-pot vegan meal!

Ingredients

To cook the moong

2 cups moong sprouts
1 tsp turmeric powder
salt

To prepare the green masala

3 tbsp cashews
4 cloves
2 cardamom
1 cinnamon
2 tbsp cilantro chopped
4 cloves garlic
2 green chillies
1 onion roughly chopped
2 tbsp ginger paste

To prepare the curry

1 tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek or methi seeds
3 dried red chillies
1 potato cut in cubes
salt
1 tin coconut milk
1 tsp turmeric powder
1 tsp paprika
2 tbsp cilantro chopped
2 tbsp lemon juice

Method

To cook the moong

- First step is to prep the whole Green Mung Gram for the recipe.

- Soak it overnight, drain the water and boil them in freshwater along with a teaspoon of turmeric and salt. Drain out the water but do not throw it away. It is a nutritious veggie stock that you can use for later.

To prepare the green masala

- Add cashews, half quantity of cilantro, garlic cloves, chopped onion, whole spices like cloves, cardamom and cinnamon, ginger paste, green chillies to a mixer grinder and blend to a smooth paste. Keep it aside for now.

To prepare the curry

- Heat a skillet and add coconut oil. Once it's hot enough, add mustard seeds, fenugreek seeds along with cumin seeds and dried red chillies. They will begin to splutter.

- Then add the ground green masala to the pan. Cook for 3-4 minutes or until the oil starts to separate and the raw smell of the masala goes away.

- Next add chopped potatoes along with little salt. Saute till the potatoes are cooked. This could take another 4-5 minutes. Next, add the drained moong sprouts.

- Cook for 2 more minutes until the masala coats the sprouts. Next, add the coconut milk. Give it a stir and cook till it comes to a boil.

- Season it with spices like turmeric and paprika along with salt. Stir it in and cook for a minute before you take this Indian vegetarian curry off the flame.

- Garnish with the remaining chopped cilantro and lemon juice. You can serve this Indian vegan recipe as a main course or as a side dish.