I recently recieved mung bean sprouts in my organic basket of fruit and vegetable goodies from Mama Earth. Mung bean sprouts are unfamiliar to me, but determined not to waste food I needed to figure out what to do with them.
I’d already decided to make curried chickpeas and potatoes for dinner, but kept on staring at the mung bean sprouts still unsure about what to do them. I decided to curry them as well, separate from the chickpea and potato curry so as not to ruin what I was sure would be a perfectly healthy and tasty meal!
I didn’t use measurements, but I can share with you the ingredients I used and the steps I took in preparing this meal.
Curried Chickpeas & Potatoes
I wanted to use dried chickpeas but that would’ve taken way too long so canned chickpeas it was.
Ingredients:
Butter
Onion (minced)
Garlic (minced)
Ginger Root Canned Chickpeas
Coconut Milk
Potatoes (cubed)
Curry Powder
Tumeric
Garam Masala
Achar Masala
Chili Powder
Cumin
Coriander
Cinnamon stick
Cloves
Cinammon stick
What I did:
1. Melted butter, onion, garlic and ginger in a large dutch oven over medium heat, and cooked until tender
2. Stirred in curry powder, tumeric, garam masala, achar masala, chili powder, cumin, coriander, cinnamon stick, cloves, and cinammon stick(s)
3. Cooked for a few minutes over medium heat, while stirring constantly
4. Added potatoes
5. Mixed in chickpeas and their liquid
6. Poured in coconut milk
7. Cooked and stirred until all ingredients were well blended and heated through
8. Salted to taste
9. Removed from heat
10. I didn’t garnish it, but if I do it again I would try something like cilantro
I served it with brown rice. It was delicious! I’m not crazy about vegetarian meals and am always worried I won’t be satisfied without some meat. But, this was good…and most definitely satisfying.
Curried Mung Bean Sprouts & Mushrooms
As well as the mung bean sprouts, we had mushrooms readily available. Even though most of the people in my family are not fans of mushrooms, Mama Earth often sends them and we almost always have mushrooms hanging out in the fridge. I didn’t want to waste them either and experimented with making a Mung Bean Sprout & Mushroom Curry. It turned out well and I was thoroughly impressed!
Ingredients:
Coconut Oil
Onion
Garlic
Tomato
Curry Powder
Garam Masala
Coriander
Cumin
Tumeric
Chili Powder
Mung bean sprouts
Mushrooms
Coconut Milk
Salt
What I did:
1. Added coconut oil, onion, garlic and tomato in a medium sized dutch oven over medium heat, and cooked until tender
2. Stirred in curry powder, garam masala, coriander, cumin, turmeric and chilli powder
3. Cooked for a few minutes over medium heat, while stirring constantly
4. Added mung bean sprouts
5. Added mushrooms
6. Added coconut milk
7. Cooked and stirred until all ingredients were blended and heated through
8. Salted to taste
9. Removed from heat
I served it with the curried chickpeas & potatoes and brown rice. It was truly delicious. I wish I’d taken better pictures. I do plan on trying these recipes out again. Next time, I will try to document the process much better as well as try my hand at some pretty plating.
Cooking reflectively,
Tamla
12raisins 