Transforming festive staples into something spectacular, this recipe by Vegan Richa curries tasty brussels sprouts and potatoes.
The perfect way to use any leftover Christmas veggies, it’s quick and easy, and it’ll be a welcome break from all the turkey too!
Vegan, gluten free and totally delicious, it’s a meal that’s good for the body, the soul, and the planet.
Overview:
Prep time: 10 minutes
Cook time: 40 minutes
Serves: 2 people
Ingredients:
2 tsp oil
1/3 onion, chopped
1/2 tsp red chilli flakes
1/2 inch of ginger, peeled & chopped
4 cloves of garlic, peeled & chopped
1/4 tsp cumin seeds
1/4 tsp turmeric
Pinch of asafoetida
1 tsp garam masala
2 medium tomatoes, chopped
Salt, to taste
8 brussels sprouts, halved with stems cut & outer leaves removed
100g potatoes, cubed
Instructions:
Put a deep pot over a medium heat and warm the oil.
Add the onions and cook until translucent.
Add the chilli flakes, ginger and garlic. Mix well and let everything cook for a minute.
Add the spices, asafoetida and garam masala. Mix well and let everything cook for a minute.
Add the tomatoes, partly cover the pot and cook for 5 to 7 minutes, until the tomatoes are tender.
Add salt, sprouts and potato, and mix everything well.
Add 250ml of water, cover the pot and cook on a low heat for 20 to 25 minutes, stirring occasionally, until the veg is tender.
Serve hot with rice and roti or naan.
Storage tips
We recommend eating this dish straight away.
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