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Brussels sprout and lentil curry

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Ingredients for 2 servings:

  • 500 g Brussels sprouts
  • 30 g lentils, red
  • 1 small onion(s), diced
  • 1 tbsp mango chutney
  • 1 stalk(s) cinnamon
  • 1 tbsp curry powder
  • 200 ml vegetable stock
  • 50 g yogurt
  • 1 tbsp oil
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Trim the Brussels sprouts and simmer in salted water for 5 minutes, then rinse with cold water. Heat the oil and fry the onions until translucent. Add the curry powder and fry briefly, then deglaze with the broth. Add the lentils, cinnamon stick, and Brussels sprouts and simmer for about 15 minutes. Stir in the mango chutney and yogurt and bring everything back to a boil briefly, adding a little more broth if needed. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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