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Vegan Brussels sprouts with coconut milk and curry

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Ingredients for 2 servings:

  • 750 g Brussels sprouts
  • 5 tbsp coconut milk
  • 3 tbsp vegetable oil
  • 1 clove(s) garlic
  • 4 pinches curry powder
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Clean and slice the Brussels sprouts. Finely chop the garlic clove. Heat the fat in a pan. Sauté the sprouts and garlic. Add the coconut milk and season with curry powder, salt, and pepper. Sauté the sprouts until tender and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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