India, May 12 -- High-protein mixed sprouts curry combines sprouted moong, moth beans, and legumes with onion, tomato, and mild spices to create a protein-rich vegetarian dinner with balanced texture and flavour.

Sprouts have been used in Indian cooking for generations because soaking and sprouting improve texture and make legumes easier to cook. This curry is prepared by lightly cooking mixed sprouts in a simple gravy made with onion, tomato, ginger, garlic, and spices. The result is a nutrient-dense curry with slightly crunchy sprouts and rich flavour without excessive heaviness.

This dish differs from onion-tomato masala curry because sprouts remain the centre of the recipe instead of thick gravy. Compared to coconut-based sprout cur...