Vegan Sprouted Moth Bean Coconut Masala Curry

Vegan  Sprouted Moth Bean/Matki Coconut Masala Curry is a no onion-no garlic Indian curry made with sprouted moth beans in a spicy, aromatic coconut gravy infused with exotic Indian spices. It pairs well with any Indian flat bread or even some fresh or toasted bread slices for a quick meal.

We love our sprouts in our regular diet and I try to add sprouted beans as much as possible in any dish like sprouted mung beans in this salad or sprinkling some fresh sprouts in my daily salad bowl; …. as well as sometimes blending some sprouts with soaked lentils to make dosas or Indian savory crepes.

Sprouts are a powerhouse of nutrition in the most concentrated biological form. It is superb for aiding in digestion and high in fiber, vitamin B6, protein and minerals. So do include some form of sprouts in your diet as much as possible.

Moth beans or matki as it is called in India is another legume used in many parts of India, besides mung bean,  to make curries like matki amti, or matki usal. One of the most popular dishes served as a street food is misal pav or specifically Kolhapuri misal pav from the state of Maharashtra in India.

Misal pav is a wet spicy, tangy curry made with sprouted moth beans, topped with onions, tomatoes and cilantro leaves along with some crunchy spicy deep fried savory mixture, normally accompanied by the ever popular Indian bread, pav to dip into the misal.

Although we love chaats or any kind of street food made at home, knowing my husband’s taste, I kinda felt that he may not like misal curry (I still have some leftover matki sprouts, so I may still try this dish for tomorrow’s evening snack! Who knows, he may love it), so with all the sprouted matki lying in my refrigerator, I decided to make a mild coconut curry with these sprouts to go with my chapattis.

With festivals galore going around in India, some of us do not eat onions or garlic for religious or spiritual purposes, so this amazing vegan matki coconut curry with no added onions or garlic is perfect for those days.

It is so simple to make; just make a coconut paste with some nuts (optional) and spices and sauté this paste with some cumin seeds. Add the sprouts and required amount of water along with more spices and cook until done.

I have added some chopped tomatoes for some slight tang and color; you can squeeze some lime juice at the end to balance the flavors.

The final dish tasted so awesome, I was spooning the curry into my mouth even after I had run out of my chapattis!  If you have sprouted beans ready, it takes less than 20 to 25 minutes to make this delightful vegan curry.

If you do not have any sprouts in your kitchen, try this with any other vegetable or cooked legume or beans. You are sure to love it!

LETS MAKE THIS HEALTHY, VEGAN CURRY:

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Vegan Sprouted Moth Bean Coconut Masala Curry

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 4-6

Vegan Sprouted Matki/Moth Bean Coconut Masala Curry is a no onion-no garlic Indian curry made with sprouted moth beans in a spicy, aromatic coconut gravy infused with exotic Indian spices.

Ingredients

• 1 ½ cups sprouted matki/moth beans
• 1 large tomato, chopped
• ¼ cup grated coconut (fresh or frozen)
• 1 large green chilli, chopped
• 1 inch piece ginger
• 1 tsp jeera/cumin seeds
• 6 to 7 cashew nuts
• 2 tablespoons coconut oil ( or any cooking oil)
• 2 cloves
• ¼ tsp turmeric
• 1 tsp red chilli powder
• ¼ tsp hing/asafetida
• 1 tablespoon coriander powder
• 1 tsp garam masala powder
• Salt to taste

Instructions

TO MAKE THE MOTH BEANS SPROUTS:
1. If you do not have readymade sprouted matki/moth beans, you will have to prepare this a day or two ahead of making this curry.
2. Wash moth beans well and soak in plenty of water for at least 6 to 8 hours. Then drain and keep aside.
3. Make sure the beans have some water in them; close and keep aside covered and moist in a warm place for 10 to 12 hours or until you start seeing sprouts coming out of the beans. Keep sprinkling water over the beans and tossing it around to help in sprouting.
4. After you have got beans to the length of the sprouts you desire (as soon as the beans start sprouting short sprouts, they are ready to be used; I love them a bit longer), they are ready to be used in curries, salads, dosas (Indian savory crepes) etc. Follow the same procedure for any sprouted beans.
TO MAKE THE CURRY:
5. In a blender jar, add coconut, green chilies, ginger, nuts and jeera. Add a bit of water and make into a fairly fine paste. Keep aside.
6. Heat oil in a large deep saucepan and once the oil is hot, add cloves.
7. Sauté for a few seconds until the cloves start to sizzle and release aroma. Add the ground coconut paste and mix well.
8. Add turmeric powder, red chili powder and hing to the paste, stir and fry on medium low for a few minutes until the oil starts to separate.
9. Add chopped tomatoes along with coriander powder and garam masala powder.
10. Mix well and fry again for a few seconds.
11. Add sprouted matki and required amount of water along with salt to taste and bring to a boil on high.
12. Once the matki gravy comes to a boil, reduce heat and simmer, covered for 8 to 10 minutes or until the sprouted beans are cooked to your desired texture.
13. Remove from heat and serve hot with any Indian flat bread like chapatti, roti, naan etc. or even some toasted bread. They taste great over a bowl of hot steaming rice too!
14. Enjoy!!

Notes

Add spices according to your taste level.

Adjust the gravy to how thick or thin you want it.

This vegan curry without onions or garlic can be prepared with any kind of legumes or beans like mung bean, chickpea or even some vegetables.

If you are allergic to nuts, feel free to omit them, but increase the amount of coconut a bit to maintain the thickness of the curry.

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How to make Sprouted Matki Coconut Masala Curry with step-by-step method:

To make the moth beans sprouts:

• If you do not have readymade sprouted matki/moth beans, you will have to prepare this a day or two ahead of making this curry.
• Wash moth beans well and soak in plenty of water for at least 6 to 8 hours. Then drain and keep aside.

• Make sure the beans have some water in them; close and keep aside covered and moist in a warm place for 10 to 12 hours or until you start seeing sprouts coming out of the beans. Keep sprinkling water over the beans and tossing it around to help in sprouting.

• After you have got beans to the length of the sprouts you desire (as soon as the beans start sprouting short sprouts, they are ready to be used; I love them a bit longer), they are ready to be used in curries, salads, dosas (Indian savory crepes) etc. Follow the same procedure for any sprouted beans.

To make the curry:

• In a blender jar, add coconut, green chilies, ginger, nuts and jeera. Add a bit of water and make into a fairly fine paste. Keep aside.

• Heat oil in a large deep saucepan and once the oil is hot, add cloves.
• Saute for a few seconds until the cloves start to sizzle and release aroma. Add the ground coconut paste and mix well.
• Add turmeric powder, red chili powder and hing to the paste, stir and fry on medium low for a few minutes until the oil starts to separate.

• Add chopped tomatoes along with coriander powder and garam masala powder.
• Mix well and fry again for a few seconds.
• Add sprouted matki and required amount of water along with salt to taste and bring to a boil on high.
• Once the matki gravy comes to a boil, reduce heat and simmer, covered for 8 to 10 minutes or until the sprouted beans are cooked to your desired texture.

• Remove from heat and serve hot with any Indian flat bread like chapatti, roti, naan etc. or even some toasted bread. They taste great over a bowl of hot steaming rice too!

• Enjoy!!

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Other quick curries you may like are:

Creamy Malai Kofta Curry (No onion-No garlic)

Shahi Gobi Kurma

Aloo Tikka Masala 

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