Name: Vegan Curry Sprouts Bowl with Pickled Beets and Minty Brown Rice
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Ingredients: 1 cup dry beans of 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 or peanut oil; 1 tsp black mustard seeds; 1/2 tsp turmeric; 6 cloves garlic, crushed into a paste; 1 tsp grated ginger; 12 curry leaves (optional, but nice); 1/4 cup coriander leaves/cilantro leaves; 1 large onion, 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 long-grain brown rice; 1 tsp coconut 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 onion seeds (optional); 1 tsp coconut or peanut oil; 2 tbsp lemon juice; Salt to taste