Brussels Sprouts Curry

A quick aromatic curry featuring browned Brussels sprouts and potatoes simmered with spices, orange juice, and sesame seeds.

Healthy Quick Vegetables Spicy Curry

Estimated Nutrition

Calories

428.5

kcal / serving

428.5 kcal total

Carbs

54.8g

per serving

54.8 g total

Fat

16.4g

per serving

16.4 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Wine Vinegar

Dairy

Plain Yoghurt

spooned over to serve

Fruits

piece

Orange

peeled, chopped

Liquids

White Wine

Orange Juice

squeeze

NutsSeeds

pinch

Turmeric

0.5

tsp

Cumin Seeds

pinch

Paprika

piece

Cardamom Pod

crushed

pinch

Ground Cinnamon

Sesame Seeds

handful

Coriander

large handful, chopped

OilsFats

Olive Oil

dash

Other

0.5

piece

Chicken Stock Cube

Vegetables

100

Brussels Sprouts

halved

0.5

piece

Potato

large, chopped and blanched in boiling salted water

Method

Heat olive oil in a saucepan and brown the sprouts and blanched potatoes for four minutes.

Stir in all spices and cook for two minutes until aromatic.

Add wine, stock cube, orange juice, vinegar, and sesame seeds, simmering for two minutes.

Mix the chopped coriander and orange together in a separate bowl.

Transfer curry to a bowl, top with the fruit mixture, and finish with yoghurt.