Vegan Creamy Sprouts & Coconut Stew
It’s the season of soups and stews and what is better than a protein packed stew in a bowl and some gluten free sourdough bread.
Simple, fuss free, creamy and delicious recipe which satiated our taste buds and hungry tummies both.
How to make it –
Steam 1 cup lentil sprouts until tender and keep aside. Sauté 1/3 cup spinach in a tsp of oil on medium high flame until cooked and slightly crisp and keep that aside too.
Purée 6-7 shallots, 5-6 curry leaves, 7-8 cloves garlic, 1 inch ginger and 1 green chilli with a little water.
Heat 2 tbsps groundnut or coconut oil in a pan and add in 1/4 tsp hing. Mix in the puréed mix and cook on medium flame until it releases oil. Add in 1/2 tsp grated turmeric or turmeric powder, salt, 1/2 tsp red chilli powder, 3/4 tsp garam masala and mix well. Add the steamed sprouts and mix until the sprouts are coated well in the masala.
Add in 200 ml coconut milk, cover the pan and let it simmer on low flame for 5-6 mins. Add in a little water if you prefer the stew to be of thinner consistency. Mix in 1 tbsp tamarind pulp and 1 tbsp coconut jaggery (or any sweetener of choice). Let it simmer again for 2-3 mins.
Mix in the cooked spinach. Taste and adjust seasonings.
Garnish with moong sprouts and red chilli flakes and serve with sourdough or breads of choice.
Enjoy!!!
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Vegan Creamy Sprouts & Coconut Stew
Ingredients
- 1 Cup Lentil sprouts
- 1/3 Cup Spinach
- 6-7 Pcs Shallots
- 5-6 Pcs Curry leaves
- 7-8 Cloves Garlic
- 1 Inch Ginger
- 1 Pc Green chilli
- 2 Tbsps Groundnut oil or coconut oil
- 1/4 Tsp Hing
- 1/2 Tsp Fresh turmeric or turmeric powder
- Salt to taste
- 1/2 Tsp Red chilli powder
- 3/4 Tsp Garam masala powder - reduce the quantity if you prefer less flavour of garam masala
- 200 Ml Coconut milk
- 1 Tbsp Tamarind pulp
- 1 Tbsp Coconut jaggery or any sweetener of choice.
- Moong sprouts & red chilli flakes to garnish
Instructions
- Steam 1 cup lentil sprouts until tender and keep aside. Sauté 1/3 cup spinach in a tsp of oil on medium high flame until cooked and slightly crisp and keep that aside too.
- Purée 6-7 shallots, 5-6 curry leaves, 7-8 cloves garlic, 1 inch ginger and 1 green chilli with a little water.
- Heat 2 tbsps groundnut or coconut oil in a pan and add in 1/4 tsp hing. Mix in the puréed mix and cook on medium flame until it releases oil. Add in 1/2 tsp grated turmeric or turmeric powder, salt, 1/2 tsp red chilli powder, 3/4 tsp garam masala and mix well. Add the steamed sprouts and mix until the sprouts are coated well in the masala.
- Add in 200 ml coconut milk, cover the pan and let it simmer on low flame for 5-6 mins. Add in a little water if you prefer the stew to be of thinner consistency. Mix in 1 tbsp tamarind pulp and 1 tbsp coconut jaggery (or any sweetener of choice). Let it simmer again for 2-3 mins.
- Mix in the cooked spinach. Taste and adjust seasonings.
- Garnish with moong sprouts and red chilli flakes and serve with sourdough or breads of choice.Enjoy!!!
