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.BRUSSELS SPROUT AND BLACK BEAN CURRY Serves 4
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.
