Sprouted Moong and Vegetable Curry

Prep Time
20 mins
Cook Time
20 mins

This traditional gravy made with peanuts has enough fat so there is no need to use oil. The combination of the ground masala can be used to cook any pulses or vegetables.


  • 1 cup moong sprouts
  • ½ cup peas or French beans
  • ½ cup carrots, chopped into 1-inch pieces
  • ½ cup potatoes, chopped into 1-cm cubes
  • 3 medium tomatoes, chopped into 1-inch pieces (optional)

For the masala:

  • 6-8 cloves garlic
  • 1-inch piece ginger (optional)
  • ½ + ¼ cup coriander leaves
  • 1 tsp cumin seeds
  • 2 sprigs curry leaves
  • 4 tbsp peanuts
  • 2 green chillies
  • ½ tsp turmeric powder
  • ¼ tsp asafoetida
  • Unrefined rock salt to taste


  1. Dry roast the peanuts in a thick bottomed steel pan and allow to cool.
  2. In a thick bottomed steel pot place the sprouts, carrot, potatoes, peas or French beans, and tomatoes if using. Add half a cup of water and cook covered for 10 minutes on medium to low heat.
  3. While this is cooking, roast the curry leaves, cumin seeds, and asafoetida for 5 seconds each.
  4. Place these along with the cooled peanuts in a blender jar. Add the ginger, garlic, coriander leaves, a teaspoon of rock salt and ½ cup water and blend to a fine paste.
  5. Once the vegetables are cooked, add the ground masala to it and mix gently.
  6. Adjust the seasoning (salt) and empty it into a shallow bowl.
  7. Add the remaining coriander and serve hot.

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