Cauliflower and brussel sprouts curry
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
- Boiled grains or rice
To serve
Instructions
- 1 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.
- 2
Lift them out of the cold water and drain in a colander. Chop the cauliflower coarsely into rough 2 cm pieces.- 3
Halve the sprouts.- 4
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.- 5
Pour in the measured water and bay leaves, cover and simmer for 5 minutes.- 6
Take the lid off, pour in the coconut milk and bring to the boil, then season with salt, pepper and lime juice.- 7
Serve right away with coriander or parsley. - 2