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!

Course Main Course, Side Dish

Cuisine Indian

Prep Time 10

Cook Time 20

Soaking moong 8

Servings people

Calories 415.27kcal

Author Priya Lakshminarayan

Equipment

skillet

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

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