Brussels sprouts and friends

Ingredients for 2 servings:

• 1 tbsp coconut oil or whatever you prefer
• 3 handfuls of Brussels sprouts, cleaned, approx. 360 g
• 2 large carrots, peeled, approx. 230 g
• 1 large potato(s), peeled, approx. 190 g
• 1 tbsp curry paste
• 200 ml coconut milk, creamy

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Peel the potatoes and cut into short pieces similar to fries, e.g., using a mandoline or peel the carrots and cut into similar pieces. Clean the Brussels sprouts and then halve, quarter, or sixth them depending on their size. You can use the other vegetables as a guide. Heat the coconut oil in a pan and brown the carrots and sprouts. Then add the potato pieces. Cover and cook the vegetables for a few minutes. Meanwhile, add the curry paste to the coconut milk and stir until smooth. Stir the food once and pour over the curry milk. Reduce the heat and let the dish simmer with the lid on for a few minutes. I didn’t need to add any more seasoning, but everyone’s tastes vary. Unfortunately, I can’t tell you exactly how long the whole process will take; it depends on the size of the vegetables. You don’t have to stick to the exact quantities; it was just like that for me. The recipe would certainly work with more or less vegetables. For me, this is a main course, but it could certainly be used as a side dish as well.