Summary

Ingredients

• 500 g Brussels sprouts
• 400 g potato (s)
• 3 stalks celery
• 2 onion (s), diced
• 4 tablespoon olive oil
• 1 teaspoon curry powder
• 0.5 teaspoon ½ turmeric
• 300 ml vegetable stock
• 3 tablespoon tomato paste
• 50 g raisins
• 0.5 teaspoon ½ chilli powder or fresh chilli
• 0.5 ½ bunch parsley
• 2 banana (s)
• 0.5 ½ lemon (s), the juice from it
• 150 g whipped cream
• 1 tablespoon sugar, brown if necessary

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Instructions

1. Clean the Brussels sprouts, cut the florets in half. Peel and dice the potatoes. Clean the celery and cut into 1 cm pieces. Peel and dice the onions.
2. Heat the oil in a pan, fry the chilli and onions in it. Sprinkle with curry powder and turmeric. Add tomato paste and sauté briefly (add 1 tablespoon of brown sugar depending on your taste). Add Brussels sprouts, potatoes and celery. Sauté briefly and pour on the broth. Add the raisins and simmer with the lid closed for about 15 minutes.
3. Peel and slice the bananas. Add the banana slices and lemon juice and simmer for another 10 minutes. Whip the cream not quite stiff and fold it into the Brussels sprouts curry. Serve sprinkled with parsley.