Brussels sprouts "Madras"

Ingredients for 4 servings:

• 1 kg Brussels sprouts
• salt water
• salt and pepper
• 100 g lentils, red
• 100 g apricot(s), dried
• 1 onion(s)
• 2 tbsp oil
• 2 tbsp curry powder
• 400 ml vegetable stock
• 1 stalk(s) cinnamon
• 2 tbsp mango chutney
• 100 g yogurt (full-fat yogurt)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean the Brussels sprouts and cut a cross into each stalk. Cook in salted water for about 5 minutes until al dente. Briefly rinse with cold water. Rinse the lentils in a sieve with cold water. Cut the apricots into pieces. Peel and dice the onion, then sauté in hot oil in a large pan until translucent. Add the curry powder and fry briefly, then pour in the stock. Add the Brussels sprouts, lentils, and cinnamon stick; cook the vegetables for 15-20 minutes. Add the apricots, chutney, and yogurt, and cook for 1 minute. Season with salt and pepper. Remove the cinnamon stick to serve.