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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.
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