Vegan Curry Sprouts Bowl with Pickled Beets and Minty Brown Rice

Name: Vegan Curry Sprouts Bowl with Pickled Beets and Minty Brown Rice
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 cup dry beans any kind, soaked the sprouted, Tutorial link in recipe notes. I used white peas, available in Indian stores, but mung…; 1 teaspoon coconut oil or peanut oil; 1 teaspoon black mustard seeds; 1/2 teaspoon turmeric; 6 cloves garlic crushed into a paste; 1 teaspoon ginger grated; 12 curry leaves optional, but nice; 1/4 cup coriander leaves /cilantro leaves; 1 onion large, finely diced; 1 teaspoon cayenne or any red chilli powder; 1 teaspoon paprika optional, adds a nice color; 2 teaspoons Garam Masala; 3 tomatoes cut in a fine dice; salt to taste; 1 1/2 cups brown rice long-grain; 1 teaspoon coconut oil or peanut oil; 1 teaspoon cumin seeds; 1/2 teaspoon turmeric; 1 teaspoon red pepper flakes or 1 dry red chili, broken into two pieces; 2 teaspoons dry mint leaves or 4 tbsp fresh mint leaves, chopped; salt to taste; 4 beets any color; 1/4 teaspoon fenugreek seeds; 1/4 teaspoon fennel seeds; 1/4 teaspoon cumin seeds; 1/4 teaspoon seeds onion, optional; 1 teaspoon coconut oil or peanut oil; 2 tablespoons lemon juice; salt to taste

HOLY COW! VEGAN RECIPES

29Ingredients

75Minutes

360Calories

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Ingredients

US|METRIC

6 SERVINGS

1 cup dry beans (any kind, soaked the sprouted, Tutorial link in recipe notes. I used white peas, available in Indian stores, but mung bean sprouts or chickpea sprouts are fine)

1 tsp. coconut oil (or peanut oil)

1 tsp. black mustard seeds

1/2 tsp. turmeric

6 cloves garlic (crushed into a paste)

1 tsp. ginger (grated)

12 curry leaves (optional, but nice)

1/4 cup coriander leaves (/cilantro leaves)

1 onion (large, finely diced)

1 tsp. cayenne (or any red chilli powder)

1 tsp. paprika (optional, adds a nice color)

2 tsp. Garam Masala

3 tomatoes (cut in a fine dice)

salt (to taste)

1 1/2 cups brown rice (long-grain)

1 tsp. coconut oil (or peanut oil)

1 tsp. cumin seeds

1/2 tsp. turmeric

1 tsp. red pepper flakes (or 1 dry red chili, broken into two pieces)

2 tsp. dry mint leaves (or 4 tbsp fresh mint leaves, chopped)

salt (to taste)

4 beets (any color)

1/4 tsp. fenugreek seeds

1/4 tsp. fennel seeds

1/4 tsp. cumin seeds

1/4 tsp. seeds (onion, optional)

1 tsp. coconut oil (or peanut oil)

2 Tbsp. lemon juice

salt (to taste)

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NutritionView More

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360Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories360Calories from Fat45

% DAILY VALUE

Total Fat4.5g7%

Saturated Fat2.5g13%

Trans Fat

Cholesterol

Sodium440mg18%

Potassium1160mg33%

Protein14g

Calories from Fat45

% DAILY VALUE

Total Carbohydrate69g23%

Dietary Fiber10g40%

Sugars7g

Vitamin A20%

Vitamin C30%

Calcium15%

Iron35%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Vegan Curry Sprouts Bowl with Pickled Beets and Minty Brown Rice

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