Sprouts Curry

30 minServes 3

A mild, aromatic Indian curry of pressure-cooked mixed bean sprouts in a tomato and spice base, finished with fresh cilantro.

prepRinse 150 g mixed bean sprouts in water twice
150 g mixed bean sprouts	Pressure cook sprouts 5–6 whistles					Add cooked sprouts & stock, season with salt	Simmer 10–12 min, stir in cilantro
600 ml water (for pressure cooking)
30 ml oil	Heat oil, crackle cumin seeds	Add onion, sauté until translucent	Stir in ginger-garlic paste, sauté	Add tomato & chilies, sauté until soft	Stir in turmeric, cumin, coriander & garam masala
½ teaspoon cumin seeds
1 medium onion, chopped (80 g)
1 cm ginger + 3 to 4 garlic cloves, crushed to paste (or 1 teaspoon ginger-garlic paste)
1 medium tomato, diced (80 g)
1 or 2 green chilies, chopped
½ teaspoon turmeric powder
½ teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon garam masala
cooked sprouts with stock (from pressure cooker)
15 g chopped coriander leaves (cilantro)
salt to taste

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