Sprouting beans is easy and you don’t need any special kitchen equipment. I soak mine in a bowl of water overnight. The next morning, I drain and rinse them and place them in a metal colander. Cover that with a light towel and leave it to sit for two days. I rinse the beans with cold water 2-3 times per day. Done!

1 cup of sprouted mung beans

1 tsp garlic infused olive oil

A dash of ground coriander

A dash of ground cumin

1/4 tsp turmeric

1/4 tsp paprika

1-2 green onions, chopped and whites removed

1 tomato, diced

To serve:

Fresh lemon juice and chopped coriander

1. Warm pan and oil. Add onions and ginger and cook for 1 minute.
2. Add mung bean sprouts, tomato and spices. Cook over medium heat for 10-15 minutes – I added a little water so it wouldn’t stick to pan.
3. Serve with fresh lemon juice and chopped coriander.

*I grated some fresh coconut and served my beans with a good helping of it over the top – delish!

**Also, I added a 1/4 avocado as a side. The creamy texture with the crunchy beans was a lovely contrast.