Tart, crunchy, spicy – this curry can make a vegetarian meal with just the addition of some flatbread or brown rice, and maybe an Indian-style slaw of grated carrots and cabbage, topped with yogurt and mustard seeds. For instructions on how to root-sprout legumes, go here.
- 2 tablespoons oil, such as sunflower
- 1 large onion, red or yellow, finely chopped
- 3 cloves garlic, peeled and minced
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1/4-1/2 cup pickled jalapenos, chopped (more or less to taste)
- 4 cups root-sprouted dried peas and/or mung beans (you will need to start with 1 cup dried)
- 1 teaspoon sea salt (more or less to taste)
- 2 cups water
- 1/2 small bunch cilantro (try to find a bunch with roots still on it), rinsed and chopped, including stems and roots
Heat the oil in a heavy pot, then add the onion and saute, stirring for 5 or 10 minutes, until just beginning to turn brown around the edges. Add the garlic and cook for a minute and then add the turmeric, cumin and coriander and cook, stirring for a few minutes. Add the chopped jalapenos, and stir well, then add the beans and peas and stir for a minute or two.
Stir in the water and salt, bring to a simmer, lower the heat and put a lid on the pot. Allow the mixture to simmer for 15-20 minutes, until the legumes are cooked, but still have a nice crunch to them. Stir in the chopped cilantro, taste for seasonings and adjust if desired.
Serve with lime slices on the side for diners to adjust the tartness of the curry, if desired. Serves 4-6 as a main dish, 8 as a side dish.