Brussels Sprouts Madras

Ingredients for 4 servings:

• 1 kg Brussels sprouts
• 100 g lentils, red
• 100 g apricot(s), dried
• 100 g whole milk yogurt
• 400 ml vegetable stock
• 2 tbsp mango chutney
• 1 onion(s)
• 2 tbsp oil
• 2 tbsp curry powder
• 1 tsp cinnamon
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Trim the Brussels sprouts and cut a cross into each stalk. Cook in salted water for about 5 minutes until al dente. Briefly rinse with cold water. Rinse the lentils in a sieve. Chop the apricots. Peel and dice the onion, and fry in a large pan or saucepan until translucent. Add the curry powder and fry briefly, then pour in the stock. Add the Brussels sprouts, lentils, and cinnamon and simmer for 15-20 minutes. Add the apricots, mango chutney, and yogurt and let stand for another minute. Season with salt and pepper.