Mung Bean Rotini & Mung Bean Sprouts in a Coconut Curry
Here’s a zippy gluten-free vegan pasta dish that’s full of flavor and spice, made with two different forms of mung beans. Those small green oval-shaped legumes are nutrient-dense and high in plant-based protein and dietary fiber. They are milled and ground into flour to make rotini shaped pasta. Fresh mung bean sprouts add texture and have a somewhat nutty flavor. They add more fiber, and Vitamins K and C.
I use Trader Joe’s Curry Powder with its wonderful exotic spice blend of cumin, turmeric, chile pepper, mustard, cardamom, ginger, cloves, nutmeg, red pepper, cinnamon, black pepper, and saffron. Then I add more ground turmeric for the extra boost of flavor, color, and especially the curcumin. Curcumin is the chemical in turmeric that is responsible for its powerful anti-inflammatory and antioxidant properties.
A garnish of plenty of chopped cilantro, sliced scallions, and a drizzle of chili oil (or chili flakes) make this colorful pasta dish especially exciting and appealing!
Mung Beans Lovers’ Pasta Recipe
8 oz. mung bean rotini
12 oz. mung bean sprouts
2 T. coconut oil
½ medium onion, sliced thin
3 cloves garlic, minced
1 ½ t. curry powder
2 t. ground turmeric
½ t. ground cumin
1 14 oz. can coconut milk
salt to taste
chili flakes or chili oil, optional
Cook rotini according to package instructions. Drain, rinse and set aside.
Meanwhile, heat coconut oil in a wok. Add onion and cook until soft. Add garlic and spices and cook for one minute. Add bean sprouts and stir fry until heated through. Add coconut milk and bring to a boil, then immediately turn down to a simmer. Add rotini to the wok to heat through. Add salt to taste.
Ladle rotini mixture with coconut milk into bowls. Garnish with plenty of chopped cilantro, sliced scallions and optional chili flakes or drizzle chili oil.
Note: Due to risk of potential bacteria, mung bean sprouts should be cooked before eating.