Brussels sprouts are one of those odd vegetables that people seem to either love or hate; I personally love them! If you’re in the “indifferent” camp and don’t mind eating them, but won’t go out of your way to buy them because you’re not sure how to cook them or what to pair them with, give this recipe a try.
I made this a couple of nights ago, and not only was it super quick and easy, but it was also really delicious. And on a nutritional note, there are so many reasons why you should include brussels sprouts in your diet, including the following:
– a great source of fiber, manganese, potassium, choline, and B vitamins
– high in Vitamins C and K
– a reasonably good source of protein when compared with other green vegetables
– can potentially fight different types of cancer and improve bone health
[The following recipe directions recommend adding the brussels sprouts last, and cooking for no more than 5 minutes – brussels sprouts are nutritionally optimal when they are not overcooked].
1 tbsp Extra Virgin Olive Oil
1 chopped onion
2 garlic cloves, minced
2 tbsps Thai red curry paste
3 cups cubed cooked pumpkin, kumara, and potato (to save time, I stopped at the deli section of my local supermarket and picked up a pre-packaged container of already roasted vegetables).
1 can (400g) organic black beans
1 can (400g) coconut milk
brussels sprouts, washed and halved (about 2 cups)
brown rice, cooked (to serve as base for the curry)
Heat oil in pan, and gently saute the onion and garlic for a couple of minutes. Add the red curry paste and cook for a further 1 or 2 minutes.
Add the cooked vegetables, coconut milk,, and drained black beans. Cover and cook over low heat for about 5 minutes. Add the brussels sprouts and a sprinkle of organic sugar, and stir through. Cook over low heat for a further 5 minutes and remove from the stovetop.
Serve hot over cooked brown rice.
[Recipe by Angela Casley, Viva]