I have immense respect for people with fit bodies. It tells me that they work hard, are disciplined and can control their mind and mouth, the last of which I’ve never fully mastered. It is no mean feat. It is not easy eating healthy. Don’t agree? Try eating a bowl of raw bean sprouts every morning for breakfast.
Why bean sprouts are so good for your weight-loss diet
Bean sprouts have been a part of the diet of weight-watchers and fitness enthusiasts for ages because:
- They are low calorie but nutrient dense and full of fibre which means they fill you up, add a ton of good things to your body but don’t count for much. One cup of bean sprouts is just 100 calories.
- Bean sprouts are a good source of vitamin B2 that helps boost your metabolism. The high fibre helps ease bowel movements.
- The Vitamin C in bean sprouts keeps your skin, nails and hair healthy.
More Sprouts Recipes to Come
Knowing all this makes eating bean sprouts a no-brainer. But it doesn’t make it any easier. So I racked my brain to come up with recipes where I could incorporate these sprouts. I remember making a sprouts stuffed paratha awhile back that everyone really enjoyed. I wanted to add more easy recipes to that list. Thus was born this sprouts kurma and the sprouts dosai, sprouts stir-fry and other sprouts recipes you’re about to see in the coming days. Keep watching.
This sprouts kurma is such a delicious, creamy rendition of the sprouts, you’ll have no qualms at all polishing off a cup of this sprouts kurma with rotis or idiyappam or dosai. I promise. I served them with benne kadubu – karnataka style rice dumplings. Oh My, they were such a pair. Also this kurma is so much easier than your regular vegetable kurma because there are no vegetables to cut. Easy and healthy. Win-win. And you managed to down your day’s dose of sprouts in style without gagging. Win-win-win! Try today! Do let me know in the comments if you have your favourite sprouts recipes. I’d love to hear.
- Bean sprouts – 2 cups
- Onions – 2 large chopped fine
- Tomatoes – 2 large chopped fine
- Ginger Garlic paste – 1 tbsp
- Fennel seeds/Saunf/ Sombu – 1 tbsp
- Turmeric powder – ½ tsp
- Red chilli powder – 3 tbsp
- Garam Masala powder – 1 tsp
- Salt to taste
- Coconut milk – 2 cups
- Oil – 2 tbsp
- 1. Heat a kadai. Add oil to the kadai. When the oil is hot, add the fennel seeds. Immediately after that, add ginger garlic paste and fry well till the raw smell disappears.
- 2. Add chopped onions and fry for a about 3-4 minutes or till the onions turn translucent. Add the chopped tomatoes and fry for 5-6 minutes or until the tomatoes turn soft and mushy.
- 3. Add salt, turmeric powder, red chilli powder and garam masala powder. Mix well. Add 2 cups water and bring to a boil.
- 4. Tip in the bean sprouts and cook for 5 minutes mixing intermittently.
- 5. Pour in the coconut milk and mix well. Reduce heat to low. Cook for 3-5 minutes or till the kurma comes together and is nice and thick. Switch off. Serve hot with dosai, chappathi, idiyappam or rice dumplings.