Name: Cauliflower and brussel sprouts curry
Prep time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 leeks; 1 large cauliflower; 200 g Brussels sprouts; 2 tbsp grapeseed oil; 3 tbsp Madras curry powder; 2 garlic cloves; 2 tbsp fresh root ginger; 100 ml water; 2 bay leaves; 400 g can of coconut milk; 1 juice Lime from ½- lime; Handful of coriander leaves or flat leaf parsley; Salt and freshly ground black pepper; Boiled grains or rice

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Cauliflower and brussel sprouts curry

Type of Cuisine: Dinner

Prep Time 1 hr Total time 1 hr

Portions: 4

Description

Great dinner in wintertime, when you like comfort full of vitamins.

Ingredients

2 leeks

1 large cauliflower

200 g Brussels sprouts

2 tbsp grapeseed oil (or other flavourless oil)

3 tbsp Madras curry powder

2 garlic cloves (finely chopped)

2 tbsp fresh root ginger (finely grated shredded)

100 ml water

2 bay leaves

400 g can of coconut milk

1 juice Lime from ½- lime

Handful of coriander leaves or flat leaf parsley

Salt and freshly ground black pepper

To serve

Boiled grains or rice

Instructions

Cut the leeks into 1 cm slices. They can have grit and dirt between their layers, so the best way to clean them is to place them in a bowl of cold water and leave them there for a few minutes; the dirt will fall to the bottom of the bowl.
Lift them out of the cold water and drain in a colander. Chop the cauliflower coarsely into rough 2 cm pieces.
Halve the sprouts.
Put the oil into a large sauté pan, add the curry powder, garlic and ginger and let it simmer for 3-4 minutes, then add the leeks, cauliflower and sprouts and let simmer a few minutes.
Pour in the measured water and bay leaves, cover and simmer for 5 minutes.
Take the lid off, pour in the coconut milk and bring to the boil, then season with salt, pepper and lime juice.
Serve right away with coriander or parsley.

Cauliflower and brussel sprouts curry

Cauliflower and brussel sprouts curry

Description

Ingredients

To serve

Instructions

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