Curried Brussels Sprouts with Creamy Coconut Lentils
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Total: 35 mins
A creamy winter curry made with tender red lentils and rich coconut cream, warmed with fresh ginger and chilli and a blend of Bombay spices. Served with seasonal pan-fried Brussels sprouts sizzled with crunchy popping mustard seeds.
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496 kcal
(per portion)
Ingredients you'll need
  • 150g dried red lentils
  • 1 onion
  • 2 vine tomatoes
  • 2 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • 50g coconut cream
  • 2 tbsp Bombay spice blend
  • 400g Brussels sprouts
  • 1 tsp black mustard seeds
From your kitchen
  • 2 tbsp cold water
  • Sea salt
  • 500ml boiling water
  • ½ tbsp coconut or olive oil
You'll need
  • Medium pan with lid
  • Measuring jug
  • Frying pan
Step by step this way
  • 1.

    Tip the lentils into a bowl, cover with cold water and set aside to soak. Peel and finely chop the onion. Dice the tomatoes. Peel and grate the garlic and ginger. Halve the chilli, scrape out the seeds and white pith, then finely chop the chilli.

  • 2.

    Warm a medium pan on a medium-low heat for 1 min. Add the onion and tomatoes with 2 tbsp cold water and a pinch of salt. Fry, stirring now and then, for 5 mins till the veg have started to brown and soften.

  • 3.

    While the veg fry, crumble the coconut cream into a heatproof jug. Pour in 500ml boiling water and stir to dissolve.

  • 4.

    Stir the garlic, ginger and chilli into the veg with 2 tbsp Bombay spice blend. Drain the lentils and tip them into the pan. Mix well, then pour in the coconut stock. Pop a lid on the pan, turn the heat up and bring to the boil. When boiling, turn the heat down to low and simmer for 20 mins, stirring now and then, till the lentils are tender.

  • 5.

    While the lentils simmer, trim the bottoms off the Brussels sprouts and pull off any torn leaves. Halve the sprouts.

  • 6.

    Warm a frying pan or wok on a medium-high heat for 1 min, then add ½ tbsp oil and the sprouts. Fry for 5 mins, stirring often, till the Brussels sprouts start to brown.

  • 7.

    Add 1 tsp black mustard seeds to the Brussels. Sizzle for 1 min till the seeds start to pop. Add 2 tbsp cold water and steam fry for 2-3 mins to finish cooking the sprouts.

  • 8.

    Taste the lentils and add a pinch more salt if you think they need it. Spoon them into 2 warm bowls. Top with the Brussels sprouts and fried spices. Serve straight away.

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