Spicy Asian purple Brussels sprouts

• 400g purple Brussels sprouts
• 2 red peppers
• 2 cloves garlic
• 1 tablespoon yellow curry paste
• 300-400ml coconut milk
• hadnful of cashew nuts
• fresh coriander

Clean the sprouts and cut into quarters. Peel the garlic and chop finely. Slice the red peppers lengthways, remove the seeds and membrane, and chop the peppers into small pieces

Heat some oil in a wok and fry the sprouts at medium heat for around 10 minutes. When the sprouts have been frying for 5 minutes, add the garlic and the red pepper. At the end of the cooking time, add the coconut milk and curry paste. Fry the mixture a little longer and sprinkle with chopped cashews and fresh coriander. Serve with rice or noodles.

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