Vegetarian (Thai) Green Curry

This is perfect for one of those muggy, rainy days when you’re craving something spicy to go with a hot cup of chai or green tea.
It also works beautifully as a quick breakfast if you plan ahead and have sprouts ready by Day 2.

To sprout mung beans: soak them in water overnight, drain the next day, then transfer the beans to a moist cloth. Keep them covered for a day until you begin to see the sprouts emerge.

Ingredients

• Sprouted mung beans – 1 cup
• Whole wheat, multigrain, or gluten-free bread – 2 slices
• Olive oil – 1 tsp
• Cumin seeds – ½ tsp
• Red chili powder – ½ tsp
• Coriander powder – ½ tsp
• Chaat masala – ½ tsp
• Salt – to taste
• Small red onion – ½, finely chopped
• Green chili – 1–2, finely chopped
• Juice of ½ lemon
• Curry leaves – 6–8
• Chopped cilantro – ¼ cup
• Homemade green chutney (recipe here)
   (Store-bought works too)

Method

1. In a bowl, mix the chopped onion, green chili, and cilantro. Add the chaat masala and lemon juice. Mix well and set aside while you prepare the sprouts.

2. Heat about 1 tsp olive oil (or rice bran oil) in a pan. Once hot, add the cumin seeds.

3. When the seeds begin to sizzle, add the curry leaves and sprouted mung beans. Sauté for about 2 minutes, just until the spices are well combined and the sprouts are lightly cooked.

4. Lightly toast the bread slices on a skillet. I prefer this method over a toaster, as it keeps the toast soft while still giving it a nice golden color.

5. Spread a layer of homemade green chutney on each toast slice. Top with the spiced sprout mixture and garnish with more chopped cilantro. For extra crunch, you can also add a sprinkle of nylon sev (available at Indian stores).