Brussels Sprout and Sweet Potato Curry
It's the end of the month and I am pretty much broke. So I decided to have a look at what I have left in my fridge to make something heart-warming and yummy. Success! I had everything to make a delicious curry.
Just to specify, I am not vegetarian or vegan, but sometimes I do end up making dishes that would go perfectly within either of these diets/lifestyles. I don't eat tons of meat either and when I do, I eat very small quantities. This is how I prefer to eat: not too much of everything and balanced for me as well as for the environment.
This is a quick curry, done in a matter of minutes. So hold on to your hats people, here's the recipe!
What do you need?
- 1 onion (I used red but you can go for yellow or sweet, whatever you ave lying around ;) ), sliced
- 2 garlic cloves, sliced thinly
- 1 small red chili (seeds in) sliced thinly
- 1 tablespoon of garam masala or any other Indian based curry powder mix you might have.
- 1 small sweet potato, diced. The smaller you dice them, the quicker they will cook. Mine were about 1/2cm cubes
- a handful of Brussels sprouts, cleaned and quartered
- 1 cup of coconut or unsweetened almond milk
- olive oil
What do you need to do?
Start by heating up you pan mid-high. In a good glug of olive oil, add onions, garlic, chili and curry powder of your choice. Cook until the onions are softened and the curry smells divine.
Remove the onion mixture from the pan and set aside.
Add some more olive oil to the pan and add your sprouts and sweet potato. Cook for a couple of minutes until the start to colour a little. Make sure nothing burns ;)
Add the coconut or almond milk as well as the onions and stir well. Make sure the curry coated onions give off their flavour in the milk. Season with some salt.
Turn down the heat to low and leave to simmer until all veggies are cooked the way you like it.
You can serve this with rice, some meat, in a roti or just have it like that from a bowl.
This dish practically makes itself to be honest :)
What is your favourite go-to dish when you're low on funds?