🥦🥥 Mung Bean Sprouts Curry with Coconut Milk

A Healthy, Budget-Friendly Vegan Recipe Ready in Just 30 Minutes

If you’re looking for a quick and nutritious plant-based meal that combines vibrant flavors with a creamy texture, this Mung Bean Sprouts Curry with Coconut Milk is the perfect choice. Fresh mung bean sprouts are combined with broccoli, mushrooms, and aromatic spices in a rich coconut milk sauce enhanced with nut butter, creating a balanced dish packed with nutrients and irresistible flavor.

This recipe is vegan-friendly, easy to prepare, and affordable, making it ideal for a quick weeknight dinner or weekly meal prep.

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📋 Recipe Information

* Prep Time: 10 minutes

* Cook Time: 20 minutes

* Total Time: 30 minutes

* Servings: 4

* Difficulty Level: Easy

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🛒 Ingredients

For the Curry

* 2 cups mung bean sprouts

* 2 cups broccoli florets

* 200 g (7 oz) fresh mushrooms, sliced

* 1 medium onion, finely chopped

* 3 garlic cloves, minced

* 1 small piece fresh ginger, grated

* 1 tablespoon vegetable oil or coconut oil

For the Sauce

* 400 ml (13.5 oz) coconut milk

* 2 tablespoons peanut butter or almond butter

* 1 tablespoon soy sauce

* 1 teaspoon turmeric

* 1 teaspoon curry powder

* ½ teaspoon ground cumin

* ¼ teaspoon chili flakes or cayenne pepper (optional)

* Salt and black pepper to taste

For Serving

* Cooked basmati rice or rice noodles

* Lime wedges

* Fresh cilantro, chopped

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👨‍🍳 Instructions

1. Sauté the Vegetables

Heat the oil in a large skillet or saucepan over medium heat.

Add the chopped onion and cook for about 3 minutes until softened.

Stir in the garlic and ginger, cooking for another minute until fragrant.

Add the mushrooms and broccoli and sauté for 5 minutes, stirring occasionally.

2. Prepare the Curry Sauce

Add the turmeric, curry powder, cumin, and chili flakes. Stir for about 30 seconds to release the aromas.

Pour in the coconut milk and add the nut butter and soy sauce.

Mix well until the sauce becomes smooth and creamy.

3. Add the Mung Bean Sprouts

Add the mung bean sprouts to the pan and simmer gently for 5–7 minutes.

Season with salt and black pepper according to your taste.

4. Serve

Serve the curry hot over basmati rice or rice noodles.

Garnish with fresh cilantro and a squeeze of lime juice for extra freshness.

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🍽️ Serving Suggestions

* Pair with jasmine or basmati rice.

* Serve alongside naan bread or flatbread.

* Add fresh avocado slices for extra creaminess.

* Enjoy as a complete plant-based protein-rich meal.

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💡 Tips for Success

✅ Avoid overcooking the mung bean sprouts to preserve their crunch and nutritional value.

✅ Substitute broccoli with zucchini, green beans, or snap peas if desired.

✅ Add fresh lime juice just before serving to brighten the flavors.

✅ For a thicker, richer sauce, add an extra tablespoon of peanut butter.

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🥗 Approximate Nutrition (Per Serving)

* Calories: 320 kcal

* Protein: 12 g

* Carbohydrates: 18 g

* Fat: 22 g

* Fiber: 8 g

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❤️ Why You’ll Love This Recipe

* Ready in just 30 minutes.

* Rich in plant-based protein and fiber.

* Affordable and made with simple ingredients.

* Creamy, comforting, and packed with delicious Asian-inspired flavors.

* Completely vegan and dairy-free.

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