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By Lori Hirsch Stokoe

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Mung Bean Rotini & Mung Bean Sprouts in a Coconut Turmeric Curry
By Lori Hirsch Stokoe
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Cuisine Asian
Servings
Ingredients
  • 1 box Explore Cuisine Mung Bean Rotini
  • 12 oz mung bean sprouts
  • 2 tbs coconut oil
  • 1/2 medium onion sliced thin
  • 3 cloves garlic minced
  • 1/2 tsp cumin
  • 1 1/2 tsp curry powder
  • 2 tsp ground tumeric
  • 1 14 oz can coconut milk
  • salt to taste
  • cilantro chopped
  • scallion sliced
  • chili flakes or chili oil optional
Cuisine Asian
Servings
Ingredients
  • 1 box Explore Cuisine Mung Bean Rotini
  • 12 oz mung bean sprouts
  • 2 tbs coconut oil
  • 1/2 medium onion sliced thin
  • 3 cloves garlic minced
  • 1/2 tsp cumin
  • 1 1/2 tsp curry powder
  • 2 tsp ground tumeric
  • 1 14 oz can coconut milk
  • salt to taste
  • cilantro chopped
  • scallion sliced
  • chili flakes or chili oil optional
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook rotini according to package instructions. Drain, rinse and set aside.
  2. Meanwhile, heat coconut oil in a wok.
  3. Add onion and cook until soft.
  4. Add garlic and spices and cook for one minute.
  5. Add bean sprouts and stir fry until heated through.
  6. Add coconut milk and bring to a boil, then immediately turn down to a simmer.
  7. Add rotini to the wok to heat through.
  8. Add salt to taste.
  9. Ladle rotini mixture into bowls.
  10. Garnish with plenty of chopped cilantro, sliced scallions and optional chili flakes or drizzle chili oil.
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