Brussels sprout curry casserole

Ingredients for 2 servings:

• 500 g Brussels sprouts
• 300 g potatoes
• salt water
• 150 g cooked ham
• 5 cherry tomatoes
• 100 g cheese, grated
• butter
• 1 tbsp flour
• 100 ml milk
• 1 tsp curry
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and dice the potatoes, and boil in salted water for about 10 minutes. Trim the Brussels sprouts and boil them in salted water for about 10 minutes. Meanwhile, finely chop the cooked ham and dice the tomatoes. Mix the potatoes with the Brussels sprouts, cooked ham, and diced cherry tomatoes in a casserole dish. Melt a little butter in a saucepan and add a spoonful of flour. Add a little of the cooking water from the Brussels sprouts, stirring constantly. Add enough cabbage water and milk to make a creamy sauce. Season with curry, salt, and pepper. Pour this sauce over the potato and Brussels sprout mixture, sprinkle with cheese, and bake in the oven at 200°C (top/bottom heat) for about 20 minutes.