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sprout curry recipe

Sprout Curry Recipe

Sprouts curry recipe a delicious vegetarian, low GI healthy and protein rich curry recipe. A perfect light summer meal that is rich in fibre and good for gut health.
4.50 from 2 votes
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Course: Snack
Cuisine: indian cuisine, maharashtrian
Diet: Vegetarian
Keyword: 20 Minutes, gut healthy Indian recipe, lentils, sprouts
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Author: Rekha Kakkar


  • 300 g Moong sprouts
  • 100 grams onion finely chopped
  • 1 cup tomato pureed
  • 2 green chilies
  • ½ teaspoon Turmeric powder
  • 1 teaspoon red chili powder lal mirch powder
  • 1 tablespoon coriander powder
  • 2 tablespoon ghee
  • 1 teaspoon kasuri methi
  • 1 pinch Hing/Asafoetida
  • Salt to taste
  • 1 tablespoon lemon juice
  • 2 tablespoon coriander leaves dhania patta


  • First you will need sprouts. I have used moong sprouts you can use either homemade moong sprouts or use store bought sprouts.
  • In a pan heat ghee and add cumin seeds. When cumin starts to pop add bay leaf, cinnamon stick .
  • Saute all of these for 1 minute and add chopped onions. Cook onion till they turn light pink or just start to sweat.
  • Now add ginger garlic paste to the tempering and add dry spice powders. Add turmeric, salt, red chilli, Kashmiri red chilli, coriander powder, cumin powder, and mix well.
  • Add tomato puree. Mix well cover and cook for 4-5 minutes on medium heat.
  • Add ½ cup water and bring to boil.
  • Now add washed sprouts to this masala and mix.
  • Add ½ cup water, cover and simmer for 7 minutes on low heat.
  • Sprout curry is ready. Add crushed kasuri methi, and chopped cilantro mix and switch off the heat.
  • Sprouts curry is ready to be served.