Indian Bean Curry

Serve this dish two ways: Over brown rice or as a topping on a baked sweet potato. One time spoon the sauce over cooked brown rice (about ½ cup per person). For a variety, the next time spoon the sauce directly on top of an open baked sweet potato for a taste treat! The surprise is how sweetness of the potato pairs deliciously with this tangy sauce. I have to say, the sweet potato curry is my favorite!

I’ve never cooked mung or adzuki beans before I purchased this Sprouted Bean Trio at Costco.  This is the first of several recipes using this wonderful pantry storage product! I just love the Indian-flavor of this dish. It’s not over powering at all.

You’ll Need:
1 cup dried truRoots sprouted bean trio (This product can be found at Costco. It contains sprouted mung beans, lentils & adzuki beans)
1 large yellow onion, chopped
1½ tablespoons coconut oil
3 big cloves of fresh minced garlic (or ½ teaspoon garlic powder)
½ tablespoons fresh ginger root, grated (or 1/8 ginger powder, but the taste will not be exactly the same)
2 tablespoons curry powder
2 teaspoons cumin powder
1 dash of cayenne pepper
1 28-ounce can diced tomatoes
5½-ounce can of coconut milk

Optional Topping:
1 tablespoon fresh or dried cilantro (for topping)
Greek-style plain yogurt (for topping)

Instructions for Cooking the Sprouted Beans:
To cook 1 cup sprouted beans: Boil 3 cups water, add the beans and simmer for 15 minutes. Turn heat off, cover and let stand for another 10 minutes. Remove from pan with a slotted spoon and add to the sauce. (You may have to adjust the cooking time to your liking. If you cook the beans according to the package directions, the beans will be crunchy.)

Instructions for the Curry:
1. In a large skillet sauté the onions in coconut oil until translucent for about 15 minutes.
2. Add the garlic and grated ginger and cook over low to medium heat about 1 more minute. Add the cumin, cayenne pepper, diced tomatoes and coconut milk. Stir the mixture with a spoon and continue to cook over medium heat for 5 to 6 more minutes.
3. Add the beans to the skillet with a slotted spoon to drain the beans’ cooking liquid. Blend and serve spiced bean curry topped with the fresh cilantro and a dollop of plain, Greek-style yogurt.



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