Brussels sprouts, peppers and carrot curry

Ingredients for 2 servings:

• 200 g Brussels sprouts
• 200 g bell pepper(s)
• 200 g carrot(s)
• 2 onions
• 2 garlic cloves
• 2 cm ginger root
• 1 small pepper
• 2 tsp, levelled sugar, brown
• 2 tbsp, grated curry paste, yellow
• 2 tbsp lemon juice or rice vinegar
• 2 tbsp teriyaki sauce
• 1 tbsp, leveled curry powder
• 30 ml broth
• 2 tbsp peanut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean and wash the Brussels sprouts. Halve large florets and blanch for about 4-5 minutes. Then briefly place them in ice water to preserve their green color. Drain and set aside. Peel, halve, and slice the onions. Peel and finely dice the ginger and garlic. Deseed and finely dice the chili peppers. Clean and chop the bell peppers. Peel and chop the carrots. Heat the oil in a saucepan and sauté the onions, ginger, garlic, and chili peppers for 5 minutes. Add the curry paste and fry until fragrant. Caramelize with the sugar and deglaze with the lemon juice and stock. Add the carrots and sauté with the lid on for about 10 minutes until al dente. Add the bell peppers and Brussels sprouts. Sprinkle with the curry powder and let the vegetables simmer. Season to taste with teriyaki sauce and serve. Serve with rice or mie noodles.