Ingredients

Steps

• 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.