It’s that time of year, when the shops are full of sprouts. A perfect time for getting into the festive spirit – this time with a sprout curry. And if you are not a fan of sprouts, then have a go with a different type of veg.
The great thing about this recipe is that it really is hugely versatile. You can vary the veg or change the chilli as desired.
- Butter beans
- Cayenne pepper
- Soy sauce
- Rice vinegar
- Coconut milk
- Oil (for cooking)
Chop and onion and a few cloves of garlic (or crush the garlic if preferred)
Add oil to frying pan and quickly fry the onion and garlic
Chop carrots and potatoes and add to pan
Chop sprouts in half and add to pan
Cook for around ten minutes
Add turmeric, chilli and cayenne
Add soy sauce
Add a splash of rice vinegar
Add one tin of coconut milk
Mix all ingredients and then either cook on low heat or transfer to slow cooker
I like to add to slow cooker and cook for a couple of hours. (Time for a glass of wine!)
Serve with rice or bread or just as it is.