Brussels sprout and black bean curry
Photo by Babiche Martens
The humble brussels sprout has been having a renaissance in cafes and restaurants recently, and they have also been appearing on the menu at home. They’ve been going down a treat, sauteed with bacon or added to a tray of roasted vegetables.
If you’re not so keen on them, try this red curry with pumpkin and black beans. It really is delicious and quick. Serve with rice or naan bread.
|1 Tbsp||Olive oil|
|2 Tbsp||Red curry paste|
|3 cups||Pumpkin, cubed|
|400 ml||Coconut milk|
|1 tin||Black beans, approx. 400g, drained|
|200 g||Brussels sprouts, halved|
|1 Tbsp||Rice syrup, or other sweetener|
- Heat the oil in a heavy pan. Fry the onion for 2 minutes. Add the curry paste and stir through for a further 2 minutes.
- Add the pumpkin, coconut milk and black beans, cover and cook for 5 minutes. Toss in the sprouts and rice syrup and stir through. Simmer for 5 minutes until the sprouts are soft.
- Serve hot on brown rice, garnished with coriander and lime wedges.
More meat-free meals from Angela