A workers' cooperative growing food on London's edge in the Lea Valley

Sprouted Lentil Curry

Portion of sprouted lentils
1 onion, finely chopped
Desiccated coconut (or creamed coconut)
1 dried red chilli
1/2 teaspoon turmeric powder
1/2 teaspoon fenugreek seeds
1 teaspoon tamarind paste
Sunflower oil
1 teaspoon mustard and cumin seeds

Heat oil on low flame in a frying pan. Add the mustard seeds and allow to pop, then immediately after add the fenugreek seeds, then the chilli and finely chopped onion.

Remove from flame. Add  the coconut and the sprouts. Cook lightly on a low heat leaving the sprouts crunchy and flavourful.

Serve with rice.

Categories:  Recipes, Beansprouts

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