Vegan Creamy Sprouts & Coconut Stew
Delicious vegan stew pairs perfectly with sourdoughs of choice.
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!!!