Indian curry with mung bean sprouts

Ingredients for 4 servings:

• 500 g mung bean seedlings from the jar
• 2 tbsp sesame oil
• 200 g onion(s)
• 3 tomatoes
• 2 tbsp ginger root, grated or very finely diced
• 2 garlic cloves
• ¼ tsp cinnamon powder
• ½ tsp cardamom, freshly ground
• 1 tsp cumin, freshly ground
• ¾ tsp coriander seeds, freshly ground
• ¼ tsp turmeric powder
• ½ tsp Pul Biber
• 2 m.-large bay leaves
• 250 g coconut milk
• 1 tsp honey
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick, easy, vegetarian

Slice the onion into thin strips. Cut the tomatoes into medium-sized cubes. Press the garlic. Heat the oil and fry the onion strips until they begin to brown. Remove the pan from the heat and briefly toast the dry spices. Add the coconut milk and bring to a boil. Stir in the honey. Mix in the bean sprouts and diced tomatoes and heat through. Season to taste with salt, if desired. Remove the bay leaves. Serve the curry with rice.