Sprouted Mung Bean (Bean Sprouts) Bowl

• servings: 2 bowls
• active time: Prep: 15 minutes
• total time: 70 minutes

Ingredients

• 4 cups (10 oz.) of sprouted mung beans

• Water for boiling the beans

• 14 oz. can of coconut milk

• 1 medium (2 cups)( 7 oz.) of zucchini coarsely grated

• 3 teaspoons of Tikka Masala or Curry powder

• 4 cups of fresh baby spinach (5 oz.)

• salt to taste

Directions

1. Place mung beans in a medium pot, cover with water, on high heat, bring to boil, then reduce heat to medium-high and simmer for 45 minutes until the beans reach the consistency you like.

2. Rinse and drain the sprouts in a sieve.

3. Combine the sprouts with 14 oz. of coconut milk, 1 shredded medium zucchini, 3 teaspoons Tikka Masala or Curry powder and salt to taste.

4. Turn heat to high and bring to boil then lower heat to medium-high, and simmer until zucchini is just tender, 5 minutes or so.

5. Add 4 cups of spinach, and simmer for 3-4 minutes longer.

Notes

When you first combine the soup ingredients, it may look like there is not enough liquid. Zucchini will release a lot of liquid once it starts cooking.