Best sprouted chickpea (garbanzo beans) and lentil curry

Sprouted chickpea and lentil curry on white plate

Best sprouted chickpea (garbanzo beans) and lentil curry

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 andover.

Course Main Course, Side Dish

Cuisine asian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 106kcal

Author Julie

Cost $12

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!

Notes

How to sprout chickpeas (garbanzo beans) and lentils

Rinse ¼ cup of beans and ¼ cup of lentils/remove any debris (should make about 2 cups total sprouted)

Soak: Place in Mason jar/similar container and cover with several cups of water and soak for about 6-8 hours.

Drain: all water and rinse 2 times daily/ keep dry as possible between rinses.

Invert: jar at an angle over a bowl to allow for drainage and air circulation (store out of direct sunlight).

Harvest: when tiny tales appear between days 2-3. Store in frig for up to 1 week.

Nutrition