Potato and Brussels Sprouts Pan with Indian Touch
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon, heaped coconut oil
- 500 g Brussels sprouts
- 3 medium potato (s)
- 1 teaspoon garam masala
- 1 dash almond milk (almond drink)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts and cut in half or into quarters depending on the size. Peel the potatoes and cut into cubes.
- In a pan that fits a lid, let the coconut oil melt over medium heat. Let the Brussels sprouts sear a little, put the lid on. Brown, but don`t let it burn. Then pour in the potatoes, stir and also brown. Put the lid on again and again. Don`t let it get too dark. Then sprinkle the garam masala over it and add a generous sip of almond milk (the bottom of the pan should be covered). Turn the temperature down and let the lid simmer gently until you reach your desired cooking point. Season to taste with salt and pepper.
- As a side dish, it should be enough for two people. With good eaters, or used as a main course, only one person may be full.
- GAT`ers shouldn`t eat Brussels sprouts that often, as they are one of the slightly acidic vegetables.
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