Moong Sprouts Curry Recipe – Authentic Indian Coconut Milk & Spice Delight

Last Updated on 2 months by Neha Deshmukh

Moong Sprouts Curry Recipe – Authentic Indian Coconut Milk & Spice Delight

Introduction

Oh, moong sprouts! They’re little powerhouses of goodness, aren’t they? I remember my grandmother always insisting we have them regularly, and honestly, it’s a habit I’ve happily carried on. This Moong Sprouts Curry is one of my absolute favorites – a comforting, flavorful dish that’s surprisingly easy to make. It’s packed with protein, tastes incredible with rice or roti, and the coconut milk just makes everything better. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another curry; it’s a hug in a bowl! It’s quick enough for a weeknight meal, but special enough to impress guests. The combination of aromatic spices, creamy coconut milk, and the slightly nutty flavor of moong sprouts is simply divine. Plus, it’s a fantastic way to sneak in some extra nutrients.

Ingredients

Here’s what you’ll need to create this delicious Moong Sprouts Curry:

• 2 cups moong sprouts
• 1.5 tablespoon coconut oil
• 0.5 teaspoon cumin seeds
• 2 green chillies
• 2 sprigs curry leaves
• 4 garlic cloves
• 1 inch ginger
• 1 cup onions
• 1 teaspoon salt
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1.5 teaspoon coriander powder
• 1.5 teaspoon curry powder
• 3 tomatoes
• 1 pinch sugar
• 4 sprigs coriander leaves
• 200 ml coconut milk
• 1 cup water

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Moong Sprouts: Benefits & Selection – Moong sprouts are incredibly nutritious, rich in protein and fiber. Look for firm, bright green sprouts with no unpleasant smell. You can easily sprout them at home – it’s super satisfying!
• Coconut Oil: Regional Variations & Alternatives – Coconut oil adds a lovely aroma and flavor, especially in South Indian cuisine. If you don’t have it, you can substitute with vegetable oil or ghee, but the flavor profile will change slightly.
• Spice Blend: Understanding Curry Powder & Individual Spices – Curry powder is a convenient blend, but feel free to adjust the individual spices to your liking. I sometimes add a pinch of garam masala for extra warmth.
• Coconut Milk: Full-Fat vs. Light & Homemade Options – Full-fat coconut milk will give you the richest, creamiest curry. Light coconut milk works too, but the texture won’t be quite as luxurious. If you’re feeling ambitious, homemade coconut milk is amazing!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, steam the moong sprouts until they’re soft but still hold their shape. Set them aside – we’ll add them later.
2. Heat the coconut oil in a nice, heavy-bottomed pan. Once it’s shimmering, add the cumin seeds. Let them sizzle for a few seconds until they start to pop.
3. Now, toss in the green chillies, curry leaves, minced garlic, and grated ginger. Sauté for about 30 seconds until fragrant. This is where the magic starts!
4. Add the chopped onions and sauté until they’re softened and lightly golden – about 2-3 minutes. Patience is key here.
5. Time for the spices! Stir in the salt, turmeric powder, red chilli powder, coriander powder, and curry powder. Cook on low heat for a minute or so, stirring constantly, to toast the spices. This “blooming” process really brings out their flavor.
6. Add the chopped tomatoes, cover the pan, and cook for about 5 minutes, until they’re mushy and broken down. I like to mash them slightly with the back of a spoon for a nice, jammy texture.
7. Mix in a pinch of sugar, half of the chopped coriander leaves, and the steamed moong sprouts. Give everything a good stir.

8. Pour in the coconut milk and water. Bring the curry to a simmer, then reduce the heat and cook for 5-7 minutes, until it thickens to your liking.

9. Garnish with the remaining coriander leaves and serve hot!

Expert Tips

A few little secrets to make your curry even better:

• Achieving the Right Consistency: If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Blooming the Spices for Maximum Flavor: Don’t rush this step! Toasting the spices in oil releases their essential oils and intensifies their flavor.
• Working with Fresh Ingredients: Fresh ginger, garlic, and chillies really make a difference. Don’t be afraid to adjust the amount of chilli to your spice preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Moong Sprouts Curry: This recipe is already naturally vegan! Just ensure your curry powder doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or omit the red chilli powder for a milder curry. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptation: Navratri/Vrat Friendly Version (using permitted ingredients): During Navratri or Vrat, you can skip the onions and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Moong Sprouts Curry is incredibly versatile. It’s fantastic with:

• Steaming hot basmati rice
• Warm, fluffy roti or paratha
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Yes, please! Store the curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together. You can also freeze it for up to a month.

FAQs

Got questions? I’ve got answers!

• Can I use other types of sprouts in this curry? Absolutely! Chickpea sprouts or even mixed sprouts would work well.
• How can I adjust the sourness/sweetness of the curry? A squeeze of lemon juice will add sourness, while a little more sugar will enhance the sweetness.
• What is the best way to prepare moong sprouts for this recipe? You can buy pre-sprouted moong or sprout them yourself. Rinse them well before steaming.
• Can this curry be made ahead of time? Yes! You can make it a day or two in advance. The flavors will develop even more.
• What side dishes complement Moong Sprouts Curry perfectly? Raita, a simple cucumber salad, or papadums are all great choices.