The humble brussels sprout has been having a renaissance in cafes and restaurants recently, and they have also been appearing on the menu at home. They’ve been going down a treat, sauteed with bacon or added to a tray of roasted vegetables. If you’re not so keen on them, try
1 Tbsp olive oil1 onion, chopped2 Tbsp red curry paste3 cups cubed pumpkin400ml coconut milk400g tin black beans, drained200g brussels sprouts, halved1 Tbsp rice syrup (or other sweetener)To serve: Brown riceCorianderLime wedges
1. Heat the oil in a heavy pan. Fry the onion for 2 minutes. Add the curry paste and stir through for a further 2 minutes.
2. Add the pumpkin, coconut milk and black beans, cover and cook for 5 minutes. Toss in the sprouts and rice syrup and stir through. Simmer for 5 minutes until the sprouts are soft.
3. Serve hot on brown rice, garnished with coriander and lime wedges.
