Curried Brussels Sprouts And Sweet Potatoes
serves 2-4
This quick, simple curried vegetable dish makes a meal with a side of rice or can be served with grilled meat or fish.
1 medium sweet potato, cubed
1 pound Brussels sprouts, halved
2 tablespoons canola oil
2 tablespoons curry powder
4 green onions, thinly sliced
1 1/4 cups low-sodium chicken broth
1 can light coconut milk
1 tablespoon minced ginger
1 clove garlic, minced
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
prep: 10 minutes
total: 30 minutes
large sauté pan
can opener
1. Prep the sweet potatoes and Brussels sprouts. Heat the canola oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the sweet potatoes and Brussels sprouts. Leave them alone to brown, 2-4 minutes.
2. Add the curry powder and green onions to the pan and stir. Cook, stirring often, 1 minute. Add the chicken broth and coconut milk, and bring the mixture to a boil. Reduce the heat and simmer until the Brussels sprouts are almost tender, 10-15 minutes.
3. Add the ginger and garlic, and stir. Cook 2 more minutes. Add the lime juice and cilantro. Season with salt and pepper to taste.
2. Add the curry powder and green onions to the pan and stir. Cook, stirring often, 1 minute. Add the chicken broth and coconut milk, and bring the mixture to a boil. Reduce the heat and simmer until the Brussels sprouts are almost tender, 10-15 minutes.
3. Add the ginger and garlic, and stir. Cook 2 more minutes. Add the lime juice and cilantro. Season with salt and pepper to taste.
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