John Myers
Ingredients for 2 servings:
- 1 tbsp, heaped coconut oil
- 500 g Brussels sprouts
- 3 m.-sized potatoes
- 1 tsp garam masala
- 1 shot of almond milk (almond drink)
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
vegan, GAT-compliant
Clean the Brussels sprouts and halve or quarter them, depending on their size. Peel the potatoes and dice them. Melt the coconut oil in a lidded pan over medium heat. Let the Brussels sprouts simmer for a while, then cover with the lid. Brown, but don’t let them burn. Then add the potatoes, stir, and brown them as well. Keep the lid on. Don’t let them get too brown. Sprinkle the garam masala over them and add a generous splash of almond milk (the bottom of the pan should be covered). Reduce the heat and simmer gently with the lid closed until tender. Season with salt and pepper to taste. This should serve two people as a side dish. If you’re a big eater, or if you’re using it as a main course, it might not satisfy one person. GAT users shouldn’t eat Brussels sprouts too often, as they’re a slightly acidic vegetable.
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