Ingredients
| 500g Brussels sprouts, halved, or quartered if large | |
| 1 green chilli seeded (if preferred) and chopped | |
| 1 cup freshly grated coconut (or frozen) | |
| 1 onion, finely chopped | |
| juice of 1 lime or ½ lemon (plus a little extra to finish) | |
| 2 tablespoons vegetable or coconut oil | |
| 2 teaspoons mustard seeds | |
| 2 sprigs curry leaves | |
| 1cm-piece fresh turmeric, grated (or ¼ teaspoon turmeric powder) |
Brussels sprouts are a polarising choice but a stir-fried treatment is a favourite way of mine to eat them while in season. That said you could use any other vegetable in this way. Carrots, green beans, okra, cabbage, cauliflower or broccoli all work well here.
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Instructions
| 1. | Put the Brussels sprouts in a bowl with the chilli, coconut, onion and lime juice and leave to marinate for 2 hours. |
| 2. | When ready to cook, heat the oil in a wide pan, add the mustard seeds and curry leaves; fry until they pop. |
| 3. | Add the turmeric, cook for a minute then add in the marinated Brussels sprouts. |
| 4. | Fry for 3-4 minutes until bite-tender (if you like them a little more cooked than this, add a splash of water to the pan and cook a little longer). |
| 5. | Season with salt and extra lime juice if liked. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings