Brussels Sprouts and Carrot Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Brussels sprouts
- some vegetable stock, or lightly salted water
- 1 pinch (s) nutmeg, ground
- 1 tablespoon oil
- 1 tablespoon butter
- 1 teaspoon honey
- 2 cm ginger root
- 2 cloves garlic
- 500 g carrot (s)
- 250 ml orange juice
- 2 tablespoon curry powder
- 1 teaspoon chili powder
- a bit salt
- some pepper, white or black
- 100 g sour cream
- parsley, or coriander greens
- Cashew nuts
Print Recipe
Pin Recipe Instructions
- Clean the cabbage florets, cut a little on the stalk so that they cook evenly and cook them in a small saucepan with a little nutmeg in as little broth or lightly salted water as possible.
- Melt the butter and honey in the oil in a larger saucepan. Chop the garlic and ginger and add. Peel the carrots, cut into bite-sized pieces, add and sauté in a closed saucepan over low heat until soft, stirring occasionally so that nothing burns. Pour orange juice on, boil through once and add the Brussels sprouts with the cooking liquid. Season to taste with curry, chilli, salt and pepper, mix everything and reduce a little if necessary. Remove from the stove, stir in sour cream and garnish with parsley or coriander greens.
- The vegetables go well with almost any meat.
- If you cook 150 g cashew nuts for about 5 minutes, the vegetables and a piece of bread make a full vegetarian meal.
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