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Sprout Curry

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For those who think they don’t like sprouts, and for those who know they do. Or try Soy-Glazed Sprouts.


Ingredients

3 Tblsp oil
2 large onions, chopped
5 handfuls brussel sprouts (trimmed)
1 handful fresh coriander, chopped

For the sauce:
4 medium shallots
3-inch piece ginger
2 cloves garlic
3 Tblsp oil
2 large tomato, chopped or ½ tin
1 Tblsp paprika & ¼ tsp chilli powder
½ Tblsp each turmeric, cumin & Coriander
250ml water

Procedure

Finely mince (blitz if possible) shallots, ginger & garlic. Sautee in 3 tblsp oil over medium heat until lightly brown. Add tomatoes, spices and water, bring to boil. Reduce heat to low, simmer 30min, then let rest.

In a wok or pan, heat 3 tblsp oil on high, then fry chopped onions until lightly brown. Reduce heat to medium, add sprouts, a pinch of salt & then cover to allow the contents to steam in its own juices (~8 mins), adding a splash of tap water if sprouts are a little old or dry. Stir and check for softness, then add sauce. Heat through and add fresh coriander. Cook 1-2 mins then serve; eat with hands or chapattis!


 

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