In last week vegetable box, I got something I'd never seen before; mixed sprouts. I mean, I'd heard about them on various tv shows and in diet books, but this was the first ime I'd seen them 'face to face'. Sprouted beans, including aduki, lentil, mung and chickpeas are a favourite of those on raw diets as they are an excellent source of protein and more importantly, when raw they are also rich in phytochemicals; compounds found in plants that are not required for normal functioning of the body but that have a beneficial effect on health.
Because curry was on the menu last week, I figured that as the likes of lentils and chickpeas feature frequently in Indian cooking, an Indian-style recipe would work well - and it did. This recipe is a 'jazzed up' version of my spiced cauliflower and spinach one that I regularly make to go with curries. It uses Garam Masala spice powder although you could use general purpose curry powder mixes. To make the most of the nutrients the raw sprouts were thrown in at the last minute before serving.
1 Half Head of Cauliflower (cut into 1" florets)
8 Blocks of Frozen Spinach (defrosted and squeezed to remove excess water (or a couple of good handfuls of fresh leaves))
1 Medium Red Onion (chopped)
2 Handfuls Mixed Sprouts
3 tsps Garam Masala
1 tsp Sugar
1" Piece Fresh Root Ginger (finely chopped)
1 Clove Garlic (minced)
Oil
1) Blanch the cauliflower florets in boiling water for approximately 5 minutes and drain
2) Fry the onion, ginger and garlic in a little oil until golden.
3) Add the cauliflower florets and fry until they start to develop browned spots, before adding the spinach.
4) Stir in the Garam Masala, Sugar and a little water if necessary. Stir until well mixed and the spinach is warmed through.
5) Turn off the heat and stir in the mixed sprouts. Serve immediately.
