Coconut Bean Sprout Curry

Updated: Sep 1


I adapted this recipe from Plant-Based on a Budget (I LOVE their recipes). Here's the Whole Abundance no-oil, no added sugar version:


Ingredients

1/2 onion, chopped

2 cloves garlic, chopped

1/2 tsp powdered turmeric

1 cup of mushrooms, sliced

1/2 red bell pepper, sliced

1" piece of ginger, peeled and chopped

1 cup fresh mung bean sprouts

1 head cauliflower, chopped into florets

1 1/2 cups vegetable broth

1 can lite coconut milk

2 Tbsp nut butter of choice, (I used almond)

juice from 1 lime

1 tsp salt

pinch of cayenne pepper

1 Tbsp tamari, soy sauce, or coconut aminos

1/4 cup fresh cilantro, chopped

Brown rice noodles


Instructions

  1. Heat a few tablespoons of water or vegetable broth and saute onion, ginger, garlic, pepper, and turmeric on medium heat for 3-5 minutes.

  2. Stir in mushrooms and cauliflower.

  3. In a small bowl combine vegetable broth, coconut milk, nut butter, salt, and tamari and then pour over veggies. Cover and cook on medium heat until bubbling.

  4. Add bean sprouts, cilantro, cayenne, and lime juice. Stir and cook for 1 minute more.

  5. Serve over brown rice noodles and enjoy!

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