Moong Sprouts Curry

Moong Sprouts Curry
Recipe for easy to do Moong Sprouts Curry with coconut milk. Serve with rice or chapati. Recipe with video.

This Moong Sprouts Curry is an easy recipe that can be put together in under 30 minutes. Perfect for that busy weeknight dinner. There is no grinding of masalas etc… in this recipe making it perfect for bachelors to try. I have used canned coconut milk in this recipe to keep it simple.

Home made moong sprouts are preferred but if you are hard pressed for time, readymade works just fine. Here is the recipe to make sprouts at home.

Moong sprouts, Horse Gram sprouts, Moth sprouts etc… can be used for making this recipe. Sometimes I use mixed sprouts too. I cook the sprouts in the pressure cooker briefly to make it a little soft. Alternatively the sprouts can be steamed and used in the recipe too.

I have used Bolsts curry powder for making this recipe. I have given the link for buying the same below. Having said that, you can use your favorite curry powder and that’s totally fine.

Here are some of the products you can buy online for making this recipe

Bolsts Curry Powder
3 Liter Pressure Cooker
Heavy Tri Ply Stainless Pan with lid
Coconut Milk
Coconut Oil

Here is the video of how to make moong sprouts curry

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Moong Sprouts Curry

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Recipe for easy to do Moong Sprouts Curry with coconut milk. Serve with rice or chapati. Recipe with video.

  • Total Time: 30m
  • Yield: 4 servings 1x



2 cups moong sprouts
1.5 tablespoon coconut oil
1/2 teaspoon cumin seeds
2 green chillies chopped
2 sprigs curry leaves, finely chopped
4 cloves garlic, chopped
1 inch ginger, finely chopped
1 cup onions, finely chopped
1 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1.5 teaspoon coriander powder
1.5 teaspoon curry powder
3 tomatoes, finely chopped
1 pinch of sugar
4 sprigs coriander leaves (divided)
200 ml coconut milk
1 cup water


Steam the sprouts till soft. Set aside.
Heat oil in a pan and add in the cumin seeds, green chillies, curry leaves, garlic and ginger. Saute for a few seconds.
Add in the onions and saute for a couple of minutes till the onions are soft.
Add in the salt and all the spice powders. Saute for a few seconds on a low flame. Do not saute the spice powders on a high flame as they might burn.
Add in the chopped tomatoes and mix well to combine. Cover the pan with a lid and cook for five minutes till the tomatoes are mushy. Slightly mash the tomatoes so they look jammy.
Add in the sugar and half of the coriander leaves. Add in the steamed sprouts.
Add in the coconut milk and the water. Stir once.
Simmer the curry for a few minutes.
Finish with a generous sprinkle of coriander leaves.
Serve hot with rice or roti.

  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 20m

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