Mildly spicy flavors with the warm crunch of sweet ultra healthy sprouted mung beans and garbanzos (chickpeas) give this dish perfect nutrient balance! This one pot meal is easy and delicious. Don’t miss out on trying it just because you have never sprouted, simply substitute 1 can of garbanzos (chickpeas) and 1 cup of lightly cooked mung beans.
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Why this recipe works?
- A quick and easy recipe with only one pot to clean you can’t go wrong. So easy and fast to prepare and best of all clean-up is a breeze
- Delicious and super easy to make with an incredible depth of flavor and spice
- The spouted mung beans provide a fresh sweet crunch while the garbanzos add a hearty, satisfying nutrient-dense protein.
Ingredients in this recipe
- Spinach
- Carrots: You can buy carrots shredded or slices or chop them yourself. You can also use baby carrots.
- Garlic: feel free to use fresh ginger but when in a hurry powder works well. Although garlic is small, its effects are large. It is a valuable source of Vitamins B and C, iron, copper, potassium, selenium and manganese. Highly nutritious and used as a dietary supplement for a variety of human conditions such as combating the common cold and promoting heart health.
- Ginger: minced, pressed or powder can be used. Ginger is a warm, spicy and pepper taste with a sharp pungent aroma and zesty bit. A little will go a long way. It will mellow when cooked, but will turn bitter if burned. In addition to being a unique plant it contains many health benefits.
- Red Curry Paste: a rich and smooth blend of dried red chilies, cilantro, coriander, garlic, shallots, cumin, kaffir lime, white peppercorn, lemongrass, galangal, salt and sometimes shrimp paste. Red curry is known to be one of the hottest. I prefer the Thai Kitchen brand red curry paste
- Mushrooms: any ind that you like will work. I typically use white button or portabella
- Curry powder
- Soy sauce: I prefer low-sodium but if using regular, might cut back on adding additional salt.
- Coconut milk: I use 1 can of coconut milk and in can of coconut cream
- Salt & pepper
For this recipe I used red curry but you could also use any type that you prefer. Curry is a broad term used to describe mostly Thai and Indian cuisine that is characterized by a wide range of dry spices and fresh herbs used to create savory sauces.
How to make one-Pot Thai Red Coconut Curry with spouted mung beans and garbanzo beans (chickpeas)
- If you are using rice start cooking it now.
2. Cut and chop 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 peppers, carrots, mushrooms and cook for 4-5 minutes, stirring occasionally, until almost tender.
5. Add ginger, garlic powder, salt, pepper, curry powder, red curry paste mixing all ingredients well.
6. Next, add coconut cream, coconut milk and soy sauce. Bring to a boil, reduce to medium, 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. Lastly, add spinach, sprouted mung beans and sprouted garbanzos (chickpeas) and continue cooking until spinach is slightly wilted, approximately 2 minutes more.
8. Serve over rice and enjoy
FAQ and expert tips:
The vegetable selections are limitless for this recipe as you add or subtract based on personal preference. Some additional ideas are sweet potatoes, kale, cauliflower, edamame, peas and bok choy. I also throw in lentils from time to time for an additional plant-based protein punch.
To make a delicious soup, add 3 cups or more of vegetable stock when making recipe or simple add stock to leftover curry and have a perfect lunch waiting for you.
What are different types of Thai style curries?
Red Curry: a rich and smooth blend of dried red chilies, cilantro, coriander, garlic, shallots, cumin, kaffir lime, white peppercorn, lemongrass, galangal, salt and sometimes shrimp paste. Red curry is known to be one of the hottest.
Green Curry: the flavor profile of this curry is a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds.
Yellow Curry: This popular curry is a blend of chilies, lemongrass, galangal, fish sauce, and the spice turmeric that gives yellow curry its color..
Panang Curry: this curry has a nutty, mellow flavor and texture. You can find dried chili peppers, galangal, ginger, lemongrass, kaffir lime, coriander root, coriander seeds, and cumin seeds in this blend.
Masaman Curry: the sweetest and mildest of all the curries. It is characterized by warm spices such as cinnamon, cloves and nutmeg. Since curry ingredients can vary from brand to brand, you might also find mild red chilies, coriander seeds and cumin seeds in some blends.
Looking for other delicious and easy curry recipes
One-pot Thai Red Coconut Curry with spouted mung beans and garbanzo beans (chickpeas)
Equipment
- large pot
Ingredients
- 1 cup sprouted mung beans
- 1 cup sprouted garbanzo beans (chickpeas) substitute 2 cans of garbanzo instead of sprouts
- 2 tbsp olive oil coconut oil works too
- 1 large onion sweet or yellow, diced
- 3 bell peppers red, green, orange
- 3 cups spinach leaves lightly packed and light chop
- 1 cup carrots chopped or shredded
- 2 cloves garlic minced or 2 tbsp garlic powder
- 2 tsp ginger minced or 1 tbsp ginger powder
- 2-3 tbsp red curry paste 2 tbsp will supply slight heat
- 1 8 oz package mushrooms sliced white or portobello
- 2 tbsp curry powder
- 1 tbsp soy sauce
- 1 13.5 oz can coconut milk
- 1 13.5 oz can coconut cream can substitute low-fat
- salt to taste
- black pepper to taste
- 2 cups dry white rice optional
Instructions
- If you want to use rice which is optional, add 2 cups of dry rice to rice cooker or can cooked on stove or instant pot.
- Cut and chop 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 peppers,carrots, mushrooms and cook for 4-5 minutes, stirring occasionally, until almost tender.
- Add ginger, garlic powder, salt, pepper, curry powder, red curry paste mixing all ingredients well.
- Next, add coconut cream, coconut milk and soy sauce.Bring to a boil, reduce to medium, 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.
- Lastly, add spinach, sprouted mung beans and sprouted garbanzos (chickpeas) and continue cooking until spinach is slightly wilted,approximately 2 minutes more.
- Serve over rice and enjoy!
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