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!
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.
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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?
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
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
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
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.
- 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.
- 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.
- 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.
- 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.
- 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. 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.
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
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!
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Moong Sprouts Coconut Vegan Curry
Equipment
Ingredients
To cook the moong
- 2 cups moong sprouts
- 1 teaspoon turmeric powder
- salt
To prepare the green masala
- 3 tablespoon cashews
- 4 cloves
- 2 cardamom
- 1 cinnamon
- 2 tablespoon cilantro chopped
- 4 cloves garlic
- 2 green chillies
- 1 onion roughly chopped
- 2 tablespoon ginger paste
To prepare the curry
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fenugreek or methi seeds
- 3 dried red chillies
- 1 potato cut in cubes
- salt
- 1 tin coconut milk
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 2 tablespoon cilantro chopped
- 2 tablespoon 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
Nutrition
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Great recipe, we loved it.
Thank you
Can you freeze leftover coconut curry?
Thank you so much. Yes, you can freeze it or it will stay in the fridge for a couple of days.
I haven't really tried this, but this looks so delicious!!
If you like eggplants, do give this recipe a try. 🙂
Enjoyed making this sprouted mung curry. It was absolutely delicious, even my usually food-fussy daughter enjoyed this, thanks!
Thank you so much. Really appreciate you letting me know and for trying out my recipe. 🙂 So glad your daughter enjoyed it. Thank you. 🙂
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!
Yes, it's really delicious to taste and easy to make.
I seriously love this! Healthy and really delicious!
Yes..thank you
This was so easy to make and full of flavor - thank you!!
glad you liked it
I am all about curry dishes! I don't think that I have had a green curry before though. 🙂
Then I suggest you give this a try 🙂
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!
That is good to know. Hope you try it and like it 🙂