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Sprouted Mung Bean and Potato Curry – vegetarian recipe
Stav Kogan

Sprouted Mung Bean and Potato Curry

A nourishing and delicious one-pan Sprouted Mung Bean and Potato Curry. This flavor-packed powerhouse, brimming with earthy spices, tender potatoes, and fresh mung bean sprouts, comes together in under an hour for a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 3 serving
Calories: 385
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (45 ml / 1.5 fl oz) olive or peanut oil
  • ½ teaspoon whole cumin seeds
  • 1 medium onion, chopped
  • 1 teaspoon (5 ml / 0.2 fl oz) fresh ginger, peeled and finely grated
  • 3 cloves garlic, crushed
  • 2 tablespoons (30 g / 1.06 oz) tomato purée
  • ¼ teaspoon ground turmeric
  • 3 cups (300 g / 10.6 oz) Indian-style mung bean sprouts
  • 8 oz (225 g) potatoes, about 2 medium, peeled and cut into ½-inch dice
  • 2 large cremini mushrooms, cut lengthwise into ¼-inch slices
  • 1 teaspoon (5 ml / 0.2 fl oz) salt, or to taste
  • ¼–¾ teaspoon red chili powder, adjust to your spice preference
  • 1½–2 tablespoons (30 ml / 1 fl oz) fresh lime or lemon juice
  • & Variations
  • For a creamier curry, stir in ¼ cup of full-fat coconut milk along with the water in step 4.
  • Feel free to add other vegetables like chopped carrots, bell peppers, or a handful of spinach in the last 5 minutes of cooking for an extra nutrient boost.
  • Control the heat by starting with ¼ teaspoon of chili powder and adding more at the end if you prefer a spicier dish.
  • This dish tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Method
 

  1. Heat the oil in a large frying pan or skillet over medium-high heat.
  2. Once the oil is shimmering, add the cumin seeds and let them sizzle for about 5 seconds until fragrant.
  3. Add the chopped onion and sauté for 6–7 minutes, until the edges begin to turn a lovely golden brown.
  4. Stir in the grated ginger and crushed garlic, cooking for another minute until aromatic.
  5. Mix in the tomato purée and ground turmeric, stirring constantly for one more minute to cook out the raw flavor.
  6. Pour in 2 cups / 475 ml of water, scraping up any browned bits from the bottom of the pan.
  7. Add the mung bean sprouts, diced potatoes, sliced mushrooms, salt, and red chili powder.
  8. Stir everything together and bring the mixture to a boil.
  9. Once boiling, reduce the heat to low, cover the pan, and let it simmer gently for 25 minutes, or until the potatoes are fork-tender.
  10. Remove from the heat and stir in the fresh lime or lemon juice just before serving.
  11. Taste and adjust seasoning if needed.

Nutrition

Calories: 385kcalCarbohydrates: 48gProtein: 14gFat: 16g

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