Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g Brussels sprouts
- 30 g lentils, red
- 1 small onion (s), diced
- 1 tablespoon mango chutney
- 1 stick cinnamon
- 1 tablespoon curry powder
- 200 ml vegetable stock
- 50 g yourt
- 1 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts and simmer in salted water for 5 minutes, then rinse in cold water.
- Heat the oil and fry the onions in it until translucent, add the curry powder and roast briefly, then deglaze with the stock. Add the lentils, cinnamon stick and Brussels sprouts and simmer for about 15 minutes. Stir in the mango chutney and yoghurt and bring to the boil again briefly, adding a little more stock if necessary. Season to taste with salt and pepper.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below