John Myers
Contents
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Ingredients
- 500 g Brussels sprouts fresh
- 300 g Sweet potato
- 1 Onion
- 1 cm Ginger
- 1 toe Garlic
- 2 tablespoon Rapeseed oil
- 1 tablespoon Curry powder
- 0,5 teaspoon Chakalaka
- 250 ml Canned coconut milk
- 200 ml Vegetable broth
- 1 pinch Salt
- 1 teaspoon Lime juice
- Herb
Instructions
- Peel the garlic and onion and chop finely. Ginger peel and finely chop. Clean and halve the Brussels sprouts. Peel the sweet potato and cut into cubes.
- In a large pan with oil, add the garlic, ginger and onion and sauté. Add the Brussels sprouts and sweet potatoes and cook for 5 minutes.
- Season the vegetables with curry and chakalaka. Add the stock and coconut milk, cover and cook over a low heat for 15 minutes, stirring occasionally. Season to taste with salt and lime juice. Before serving, add chopped herbs, e.g. coriander, parsley or chives.
- Basmati rice tastes very good with curry. We had it for dinner with a slice of fresh baker's bread.
Nutrition
Serving: 100gCalories: 525kcalCarbohydrates: 12.7gProtein: 2.5gFat: 52.3g
