Brussels sprout curry

Ingredients for 2 servings:

• 300 g Brussels sprouts
• 300 g sweet potatoes
• 2 small onions, red
• 40 g lentils, red
• 6 cherry tomatoes
• 100 g mango(s)
• 250 ml vegetable stock
• 200 ml coconut milk
• 2 pinches of ginger
• 1 clove(s) garlic
• 2 tsp tomato paste
• 2 tsp curry powder
• 1 lime(s)
• 1 tsp desiccated coconut
• some salt and pepper
• some coriander
• Chili pepper(s), dried or fresh
• some oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan, fruity and refined curry

Finely chop the ginger, slice the onion, chop or crush the garlic, dice the sweet potatoes, and halve the Brussels sprouts if desired. Sauté the ginger, onion, and garlic in a little oil in a pan. Stir in the tomato paste and curry powder, then deglaze with the stock and coconut milk. Add the lentils, sweet potatoes, and Brussels sprouts, bring to a boil, and simmer gently for 10 minutes. Dice the mango, add the mango cubes, and tomatoes to the pan, and simmer for another 5 minutes. Season to taste with salt, pepper, chili, coriander, and the zest and juice of the lime. Garnish with desiccated coconut.