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Mixed Sprouts Curry

Nutritional Values

Recipe Type:


Calories 300


Total Time 30


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

Garnish and Serve:

Garnish the curry with fresh cilantro if desired.


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

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