Brussels sprout coconut curry

Ingredients for 4 servings:

• 500 g Brussels sprouts
• 350 g potatoes
• 1 tbsp salt
• 1 tbsp sugar
• 100 ml milk
• 1 apple
• 2 bananas
• 1 large onion(s)
• 3 garlic cloves
• 30 g ginger root
• 1 can coconut milk, approx. 400 ml
• 200 ml vegetable stock
• 1 cup of sour cream, approx. 200 g
• 30 g butter
• 2 tbsp flour
• 2 tbsp curry powder
• 1 tbsp turmeric powder
• 1 dashes lemon juice
• salt and pepper
• 1 bunch of coriander leaves
• 1 pomegranate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Clean the Brussels sprouts and halve the florets. Peel the potatoes and cut into small cubes. Bring a pot of water to a boil with salt, sugar, and milk. Cook the Brussels sprouts and potatoes in it for about 15 minutes. Then pour them into a sieve. Finely chop the onion and garlic. Peel the ginger and cut into thin slices. Melt the butter in a large pot or wok. Sauté the onions, garlic, and ginger. When the onions are translucent, sprinkle the flour over them, stirring constantly, and deglaze with half of the stock. Add the coconut milk and sour cream. If the coconut milk has solidified, let it heat briefly and stir with a whisk until the coconut oil dissolves. Stir in the curry and turmeric. Add a squeeze of lemon juice. Add the Brussels sprouts and potatoes to the curry sauce. Core and dice the apple. Slice the bananas and add them. Season with salt and pepper. Simmer until the apple is no longer hard. If the sauce is too thick, add more stock until the desired consistency is reached. Serve in bowls and garnish with chopped cilantro and pomegranate seeds.