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    Home » Gravies » Moong Sprouts Coconut Vegan Curry

    Published: Apr 3, 2020 · Modified: Apr 3, 2020 by Priya * This post may contain affiliate links.

    Moong Sprouts Coconut Vegan Curry

    Recipe Print
    Moong Sprouts Coconut Vegan Curry in a square bowl with a spoon inside placed on a plate with whole spices on the side and text at the top
    Moong Sprouts Coconut Vegan Curry in a square bowl with a spoon in it and text at the top
    Moong Sprouts Coconut Vegan Curry in a square bowl with some cutlery on the side and text at the top

    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!

    Moong Sprouts Coconut Vegan Curry in a square bowl with a spoon in it

    Table of Contents

    • The quarantine cooking!
    • Trending now
    • What is a one-pot vegan curry?
    • Indian vegan recipe
    • Benefits of Moong sprouts
    • Ingredients needed to make this Indian vegetarian curry
    • Steps to make this delicious Indian vegan recipe
    • Best tips to make Moong Sprouts Coconut Vegan Curry
    • More Indian vegetarian curry recipes to make with moong sprouts
    • Moong Sprouts Coconut Vegan Curry

    The quarantine cooking!

    We are unfortunately living in a time where our cooking supplies are limited, we cannot step out of the house like we used to before and we need to make do with whatever we have at hand be it in cooking or otherwise. All the DM's on my Instagram and Facebook page are related to this. Everyone wants to know what to cook using the ingredients they already have and I am trying my best to help out each one of you. We are all in this together and we will emerge successfully. Here are some things I am doing that help me and hopefully help you too.

    • Do not throw away any water that you have used to boil anything. They can be used even in simple dishes to add so much flavor. For example, you can cook rice or pasta in that stock. They can be frozen too!
    • Freeze fresh fruits and veggies and use them as needed.
    • Turn leftovers into a new dish the next day. That way, your family is not bored eating the same thing again. Don't waste any food. Have you checked out how I converted yesterday's Dal to pancakes? Read all about it here. 
    • Shop everything online. 
    • Stock up on dry beans, lentils, and legumes besides pasta and rice. 
    • You can pretty much swap any flour in a recipe. So don't fret if you don't have the one the recipe asks for. Ask the recipe creator for options. 
    • For fresh herbs, puree them before they wilt away and freeze them in ice cube trays to be used when needed. 
    • Cook more one-pot meals.

    Trending now

    What is a one-pot vegan curry?

    A one-pot vegan meal is a dish that is made entirely in one single pot, from start to finish. I love cooking one-pot meals because they’re usually very flavorful since everything is cooked together in the same pot and of course, they leave you with just one dish to wash! You can use a wok, a Dutch Oven, a skillet or an Instant pot to make one-pot meals. So if you struggle with finding the time to cook dinner, or hate standing in the kitchen for long hours after a long day, then this one-pot vegan meal will change your life!

    After all, there is nothing easier than throwing a bunch of ingredients into one pot and dinner is ready? Agree?

    Moong Sprouts Coconut Vegan Curry (one pot vegan meal) in a square bowl with some cutlery on the side

    Indian vegan recipe

    That is why I love this dish - Moong Sprouts Coconut Vegan Curry that can be made using all pantry staples and is also not an expensive meal to make! 

    • Can be made under 30 minutes if you have all the ingredients at hand
    • Is a one-pot meal
    • Extremely flavorful and easy to make
    • It's vegan and gluten-free
    • A healthy and comforting Indian vegan recipe

    Moong Sprouts Coconut Vegan Curry (one pot vegan meal) in a square bowl with a spoon inside placed on a plate with whole spices on the side

    Benefits of Moong sprouts

    Since this vegan curry is made with whole mung bean sprouts, it's important to know why they are good for you and why we must include them in our daily diet. The Green Mung Gram alternatively known as the moong bean, green gram, is a plant species in the legume family. They are considered to be a powerhouse of nutrition in the most concentrated biological form.

    • Protein, Iron & Fiber-Rich - 10 grams Protein & 7.5 grams Dietary Fiber Per Serving
    • Soft Texture, Fast Cooking & Easy to Digest
    • Packed with vitamins and mineral
    • Vegan and Gluten-free

    Ingredients needed to make this Indian vegetarian curry

    all the ingredients needed to make this Indian vegetarian curry called Moong Sprouts Coconut Vegan Curry displayed on a tray

    This may look like a lot of ingredients, but they are pretty basic Indian pantry staples. You can find all these ingredients in any local grocery store and the Indian specific ones on Amazon or an Indian grocery store. This mung bean sprouts recipe is extremely flavorful and easy to make when you’re having a lazy cooking day.

    • boiled moong sprouts
    • chopped potato and onion.
    • tin of coconut milk - now you know what you can make with a can of coconut milk!
    • coconut oil is preferred. But you can also make this in ghee if not vegan or use any other cooking oil. 
    • ginger paste or you can use freshly grated ginger.
    • garlic and green chilies - can also use jalapenos instead of green chillies.
    • mustard seeds and cumin seeds
    • fenugreek or methi seeds and dried red chillies
    • turmeric and paprika
    • cashews, cloves, cardamom, and cinnamon 
    • chopped cilantro and lemon juice

    So if you are wondering "What should I eat tonight vegan?" or "What is a good meal to cook tonight?", I urge you to give this one-pot vegan meal a try!

    Steps to make this delicious Indian vegan recipe

    6 image collage of images showing how to make mung bean sprouts Coconut Vegan Curry

    To prepare this Indian vegetarian curry, the 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. 

    1. To prepare the 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. 
    2. Heat a pan 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.
    3. 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.
    4. Then 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. 
    5. 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.
    6. 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. It tastes best with steamed rice or any flatbread like roti, chapati or naan. You can also pair it with a glass of chilled Cucumber Chaas to make it a complete meal. This is a great high protein vegan meal for beginners. 

    a square bowl filled with mung bean sprouts Coconut Indian vegan recipe and cutlery on the side and a kitchen towel on the top

    Best tips to make Moong Sprouts Coconut Vegan Curry

    You can sprout the moong beans and use them or just soak the dry beans and use them after they are boiled. To learn how to sprout them, read my detailed post here.  It is also a great way to use leftover moong after a chaat party! In fact, that is exactly how I ended up making this dish. You can swap these sprouts with any other beans and legumes as well. Another trick is to freeze cooked sprouts and beans to use as and when needed. 

    To speed up the cooking process, you can also parboil the potatoes in the microwave and add them to the pan. Also, it helps to soak cashews 15 in lukewarm water 15 minutes before grinding the masala. It gives a nice creamy texture to the masala. Also, it helps to soak cashews 15 in lukewarm water 15 minutes before grinding the masala. It gives a nice creamy texture to the masala. You can grind the masala and store it in the fridge to use as and when needed.

    Do not cook too long after adding the coconut milk. Just 5 minutes should be enough. You can avoid garlic and onion if you are following a Jain diet. This is a gravy dish and you can adjust the consistency by adding the reserved moong water. 

    More Indian vegetarian curry recipes to make with moong sprouts

    • Moong Sprouts Dal Fry
    • Instant Pot Mung Curry
    • Instant Pot Matki Misal

    a square bowl filled with mung bean sprouts Coconut Indian vegan recipe (one pot vegan meal) and cutlery on the side

    If you’ve tried this one-pot vegan meal - Moong Sprouts Coconut Vegan Curry or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

    You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to.

    Moong Sprouts Coconut Vegan Curry in a square bowl with a spoon in it

    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!
    5 from 11 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Soaking moong: 8 hours
    Servings: 5 people
    Calories: 415.27kcal
    Author: Priya Lakshminarayan

    Equipment

    skillet

    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

    Instructions

    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.

    Notes

    You can sprout the moong beans and use them or just soak the dry beans and use them after they are boiled. To learn how to sprout them, read my detailed post here.  It is also a great way to use leftover moong after a chaat party! In fact, that is exactly how I ended up making this dish. You can swap these sprouts with any other beans and legumes as well. Another trick is to freeze cooked sprouts and beans to use as and when needed. 
    To speed up the cooking process, you can also parboil the potatoes in the microwave and add them to the pan. Also, it helps to soak cashews 15 in lukewarm water 15 minutes before grinding the masala. It gives a nice creamy texture to the masala. Also, it helps to soak cashews 15 in lukewarm water 15 minutes before grinding the masala. It gives a nice creamy texture to the masala. You can grind the masala and store it in the fridge to use as and when needed.
    Do not cook too long after adding the coconut milk. Just 5 minutes should be enough. You can avoid garlic and onion if you are following a Jain diet. This is a gravy dish and you can adjust the consistency by adding the reserved moong water. 

    Nutrition

    Calories: 415.27kcal | Carbohydrates: 68.33g | Protein: 22.74g | Fat: 7g | Saturated Fat: 3.24g | Sodium: 81.72mg | Potassium: 1338.16mg | Fiber: 16.87g | Sugar: 8.12g | Vitamin A: 392.46IU | Vitamin C: 19.39mg | Calcium: 140.02mg | Iron: 7.45mg
    Tried this Recipe? Share your creation by tagging me on Instagram @Cookilicious using #cookiliciousveg!
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    Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

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    Reader Interactions

    Comments

    1. Bhav says

      February 02, 2021 at 2:17 pm

      5 stars
      Great recipe, we loved it.
      Thank you
      Can you freeze leftover coconut curry?

      Reply
      • Priya says

        February 02, 2021 at 3:05 pm

        Thank you so much. Yes, you can freeze it or it will stay in the fridge for a couple of days.

        Reply
    2. Shantala says

      April 06, 2020 at 10:20 am

      5 stars
      I haven't really tried this, but this looks so delicious!!

      Reply
      • Priya says

        April 06, 2020 at 10:54 am

        If you like eggplants, do give this recipe a try. 🙂

        Reply
      • Angel says

        November 28, 2020 at 6:21 pm

        5 stars
        Enjoyed making this sprouted mung curry. It was absolutely delicious, even my usually food-fussy daughter enjoyed this, thanks!

        Reply
        • Priya says

          November 28, 2020 at 6:39 pm

          Thank you so much. Really appreciate you letting me know and for trying out my recipe. 🙂 So glad your daughter enjoyed it. Thank you. 🙂

          Reply
    3. Liz says

      April 03, 2020 at 1:38 pm

      5 stars
      I love any kind of curry so you had me from the start! haha this looks so good! I'm sure the coconut makes it SO creamy!

      Reply
      • Priya says

        April 03, 2020 at 1:59 pm

        Yes, it's really delicious to taste and easy to make.

        Reply
    4. Toni says

      April 03, 2020 at 1:19 pm

      5 stars
      I seriously love this! Healthy and really delicious!

      Reply
      • Priya says

        April 03, 2020 at 2:00 pm

        Yes..thank you

        Reply
    5. Tawnie Kroll says

      April 03, 2020 at 12:59 pm

      5 stars
      This was so easy to make and full of flavor - thank you!!

      Reply
      • Priya says

        April 03, 2020 at 2:00 pm

        glad you liked it

        Reply
    6. Carrie Robinson says

      April 03, 2020 at 12:12 pm

      5 stars
      I am all about curry dishes! I don't think that I have had a green curry before though. 🙂

      Reply
      • Priya says

        April 03, 2020 at 12:54 pm

        Then I suggest you give this a try 🙂

        Reply
    7. Danielle says

      April 03, 2020 at 12:06 pm

      5 stars
      One of my friends just asked me if I could make coconut curry over the weekend. This is so timely that I've stubled upon your post. The curry looks amazing!

      Reply
      • Priya says

        April 03, 2020 at 12:53 pm

        That is good to know. Hope you try it and like it 🙂

        Reply

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