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Spicy coconut and chilli Brussels sprouts
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate Brussels sprouts with spices, pair with steamed white fish or grilled chicken breast.
Ingredients:
  • 400g Brussels sprouts, quartered
  • 16.80 gm coconut oil
  • 1 brown onion, halved, thinly sliced
  • 2.40 gm sea salt
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 long green chilli, seeded, thinly sliced
  • 20.00 ml garam masala
  • 1 tsp ground turmeric
  • 21.45 gm shredded coconut
  • Fresh coriander leaves, to serve
Instructions:
  • Boil Brussels sprouts in a saucepan of water for 3 minutes, or until vibrant green and fork-tender. Drain thoroughly.
  • In a hot frying pan, sauté onions with a pinch of salt until softened. Lower the heat, then stir in garlic, ginger, chili, garam masala, and turmeric. Cook for 2 minutes, stirring constantly until fragrant.
  • Combine the shredded coconut and Brussels sprouts in the pan, ensuring an even distribution. Cook for about 5 minutes, or until the Brussels sprouts turn crispy and golden brown. Serve the dish with a sprinkle of fresh coriander leaves for added flavor.

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