This Thai-inspired curry with sprouted chickpeas and lentils is the perfect cold weather comfort food with so many layers of flavor you will make this recipe over and over.
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Why this recipe works
- Delicious layers of flavor combining traditional Thai spices coupled with the aromatic sweetness of onions, peppers, carrots and coconut cream makes this a recipe a standout. What could be better?
- Healthy: The sprouted nutrient-dense chickpeas and lentils are rich in a kaleidoscope of beneficial vitamins and minerals often difficult to include in a balanced diet.
Ingredients in this recipe
- Rice: white or brown rice or any rice of choice (you can even use cauliflower rice for a low-carb alternative)
- Olive oil
- Sprouted lentils: although I sprout my own lentils you can easily cook them as well.
- Sprouted chickpeas: can be sprouted or cooked
- Spinach
- Onion
- Red bell pepper
- Yellow bell pepper
- Mild Chili peppers: types like Serrano or poblano. I would not suggest using hot peppers until you enjoy the kick of heat.
- Mushrooms: white button, portabella or choice
- Carrots
- Garlic powder: can substitute fresh minced garlic
- Curry powder: Curry powder: usually a mix of turmeric (which gives it the dark yellow color), chili powder, ground coriander, cumin, ginger and pepper. The typical blend is mild, however depending on kind of peppers used can be found in medium to very hot strengths.
- Cayenne pepper
- Soy sauce: a very salty liquid make from fermented soy beans and wheat. For those sensitive to wheat a good alternative is tamari.
- Hoisin sauce: often called Chinese barbecue sauce and similar to American sauce, Hoisin is a sweet, thick, dark, aromatic and flavorful sauce. Common ingredients include red chili pepper, vinegar, garlic, Chinese five spice powder.
- stock: Vegetable or chicken
- Salt
- Ground black pepper
- Coconut milk: optional but so delicious
- Corn starch
How to make this recipe
- Add rice to rice cooker and start.
2. Cut, chop and prepare all vegetables.
3. In a large skillet add 1 tab oil and cook onions over medium high heat for about 3 minutes, stirring occasionally, until beginning to brown and slightly tender.
4. Add bell, yellow and chili peppers, carrots, mushrooms and cook for 4-5 minutes, stirring occasionally, until almost tender.
5. Add stock, garlic powder, salt, pepper, curry powder, cayenne mixing all ingredients well over medium heat.
6. Next, pour in coconut milk, Hoisin and soy sauce. Bring to a boil, reduce to medium once again, stirring occasionally and continue cooking for 3 more minutes or until desired tenderness is reached. I like my veggies el dente, so make sure your vegetables are the desired tenderness.
7. Add spinach, sprouted or canned chickpeas and sprouted lentils and continue cooking until spinach is slightly wilted, approximately 2 minutes more.
8. Lastly, add corn starch to desired thickness.
9. Serve over rick and enjoy!
FAQ and expert tips
How do you sprout chickpeas (garbanzo beans)?
Rinse ½ cup of your choice or mix, remove any tiny stones. (½ cup should yield approximately 2 cups of sprouts.
Place in quart-sized Mason jar or similar sized sprouting container, cover with several cups of water (allow for expansion) and use a mesh lid or cover with towel. Soak for at least 8 hours.
Drain all water and rinse several times. If not using a mesh lid, use a strainer/colander. Make sure to remove all excess water should be as dry as possible (this ends the soaking phase).
Invert jar over a bowl at an angle to allow for drainage and air circulation (store out of direct sunlight).
Repeat rinse cycle and drain 2 times a day (morning and evening preferred) until tiny tails begin to emerge.
Feel free to harvest anytime after 3-5 days. Drain extremely well before storing. Sprouts can be stored in an air tight container in refrigerator for up to 7 days.
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Best sprouted chickpea (garbanzo beans) and lentil curry
Equipment
- rice cooker
- large skillet
Ingredients
- 2 cups dry rice
- 2 tbsp olive oil
- 1 cup sprouted chickpeas can also use canned or cooked
- 1 cup sprouted green lentils
- 1 medium onion diced
- 1 medium red bell pepper chopped
- 1 medium yellow bell pepper chopped
- 2 medium chili peppers any type such as Serrano or poblano
- 3 cups baby spinach rough chop
- 1 cup carrots shredded
- 1 tsp garlic powder
- 1 tbsp curry powder
- ¼ tsp cayenne pepper
- 1 tbsp Soy sauce can also use tamari, coconut aminos
- 2-3 tbsp Hoisin sauce sweetness to taste
- ½ cup vegetable stock
- 1 13.5 oz can coconut milk optional
- 1 tbsp corn starch mix with water to make paste
- 8 ozs mushrooms sliced white, Portabella or choice
- salt to taste
- ground black pepper to taste
Instructions
- Add dry rice to rice cooker and begin cooking. Follow directions printed for your brand of cooker.
- Cut, chop and prepare all vegetables
- In a large skillet add 1 tab oil and cook onions over medium high heat for about 3 minutes, stirring occasionally, until beginning to brown and slightly tender.
- Add bell, yellow and chili peppers, carrots, mushrooms and cook for 4-5 minutes, stirring occasionally, until almost tender.
- Add vegetable stock, garlic powder, salt, pepper, curry powder, cayenne mixing all ingredients well over medium heat.
- Next, stir in coconut milk, Hoisin and Soy sauce. Bring to a boil, reduce to medium once again, stirring occasionally and continue cooking for 3 more minutes or until desired tenderness is reached. I like my veggies el dente, so make sure your vegetables are the desired tenderness.
- Add spinach, sprouted chickpeas and sprouted lentils and continue cooking until spinach is slightly wilted, approximately 2 minutes more.
- Lastly, add corn starch slowly to desired thickness.
- Serve over rice and enjoy!
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