Festive Brussel Spout Curry

I’m not afraid to say it - even with the side effects (sound effects?) I just love sprouts!

And there’s been nothing but sprouts in the shops for December, so i’ve been trying things out, including this Festive Brussel Spout Curry - enjoy!

  1. Chop some onion, garlic, ginger, and whatever leftover festive veg you’ve got (I used 1/2 bag of sprouts, green peppers & mushrooms), and fry in a little virgin coconut oil on a low heat.

  2. Add a little spice (curry powder, cumin, chilli flakes and turmeric) and fry for another 5-10 minutes until all the veg softens and your kitchen fills with delicious smells.

  3. Add tin of chopped tomatoes and continue to stir on a low heat.

  4. Add a tin of coconut milk and allow to cook further and thicken.

The taste will take a while to mature so keep on a low heat with lid on for as long as you like, and as a side I fried the other half bag of sprouts in some garlic, chilli & nutritional yeast & served on the side.

Sprouts are so cheap at the minute this whole curry will cost around £3 to make, and it will feed 2 people with room for seconds.