Coconut Bean Sprout Curry-Plant Based on a Budget

Coconut Bean Sprout Curry-Plant Based on a Budget

I needed to try new recipes this week now that I joined weight watchers again. It is difficult to be vegan on weight watchers and staying fully vegan might come to an end, but that’s for another blog post. I do want to add I lost 2.6 pounds this week so I’m moving in the right direction. I feel better too. I needed to get back under control. I made this recipe this week putting it over some brown rice. I ate it every night it was really good and loaded with vegetables. This recipe plus many other great recipes was found on Plant Based on a budget

Coconut Bean Sprout Curry


1/2 onion, thinly sliced
2 cloves garlic, chopped
1/2 tsp powdered turmeric
1 cup of mushrooms, sliced
1/2 cup red or orange bell pepper, thinly sliced
1″ piece of ginger, peeled and chopped
1 cup fresh mung bean sprouts
1 1/2 cups broccoli or cauliflower, chopped into florets
1/2 cup vegetable broth (or water)
1 can coconut milk
2 Tbsp nut butter of choice, almond and peanut work great
juice from 1 lime
1 tsp salt
1 tsp sugar, or sweetener of choice
pinch of cayenne pepper
1 Tbsp tamari, soy sauce, or coconut aminos
1/4 cup fresh cilantro, chopped


Step 1

In a deep skillet, heat 1 Tbsp of high heat oil (like canola, avocado or grapeseed) and saute sliced onion, ginger, garlic, bell pepper, and turmeric on medium heat until softened and fragrant, 3-4 minutes. (If you prefer to not use oil, cook them with a few tablespoons of water instead.)

Step 2

Add sliced mushrooms and broccoli or cauliflower and stir to coat. In a small bowl whisk together vegetable broth, coconut milk, nut butter, salt, sugar, and tamari. Pour over veggies and let cook covered, on medium heat until bubbling and veggies are tender, 5 minutes or so.

Step 3

Remove cover and add mung bean sprouts, chopped cilantro, cayenne, and lime juice. Stir and cook for 1 minute more. Season to taste, and serve over rice, quinoa, or noodles and enjoy!


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