Brussels sprout and black bean curry

Babiche Martens

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 this red curry with pumpkin and black beans. It really is delicious and quick. Serve with rice or naan bread.

Curry

1 Tbsp	Olive oil
1	Onion, chopped
2 Tbsp	Red curry paste
3 cups	Pumpkin, cubed (Main)
400 ml	Coconut milk
1 tin	Black beans, approx. 400g, drained (Main)
200 g	Brussels sprouts, halved (Main)
1 Tbsp	Rice syrup, or other sweetener

To serve

4 servings	Brown rice
1 small handful	Coriander, to garnish
4	Lime wedges

Directions

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.

More meat-free meals from Angela

• Chickpea and kale stuffed kumara
• Broccoli and coconut fritters