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Mixed Sprouts Curry

Nutritional Values

Recipe Type:

Veg

Calories 300

kcal

Total Time 30

min

Ingredients :

1 cup mixed sprouts (mung beans, chickpeas, black-eyed peas, etc.), soaked and boiled
1 onion, finely chopped
2 tomatoes, pureed
1 bell pepper, diced
1 cup spinach, chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 tablespoon olive oil
Salt to taste
Fresh cilantro for garnish (optional)

Banane Ki Vidhi

Prepare Sprouts:

Soak the mixed sprouts in water for at least 6 hours or overnight. Boil them until they are cooked but still have a slight crunch. Drain and set aside.

Sauté Aromatics:

In a pan, heat olive oil over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.

Add Ginger-Garlic Paste:

Add ginger-garlic paste to the pan. Sauté for a minute until the raw aroma disappears.

Introduce Bell Pepper and Tomatoes:

Add diced bell pepper and sauté until it’s slightly tender. Add pureed tomatoes and cook until the oil starts to separate.

Add Spice Powders:

Stir in coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 1-2 minutes to blend the spices.

Combine with Sprouts and Spinach:

Add the boiled mixed sprouts to the pan. Mix well to coat the sprouts with the spices. Add chopped spinach and cook until it wilts.

Season:

Season the mixed sprouts curry with salt to taste. Adjust the seasoning as needed.

Garnish and Serve:

Garnish the curry with fresh cilantro if desired.

Enjoy:

Serve the nutritious and flavorful mixed sprouts curry with brown rice or whole grain roti.

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