Curried Brussels Sprouts with Creamy Coconut Lentils Recipe | Abel & Cole
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Curried Brussels Sprouts with Creamy Coconut Lentils

Jassy Davis
Cooking time
Serves2 people
Vegans
Curried Brussels Sprouts with Creamy Coconut Lentils

A bowl of creamy lentil curry, rich with coconut, ginger and chilli, is perfect winter eating. And it’s even better topped off with a heap of nutty organic Brussels sprouts, fried with fragrant spices and dished up straight from the pan.

2 ratings
layout 2 comments

Ingredients

  • 150g red lentils
  • 4 tbsp cold water
  • 1 onion
  • 2 tomatoes
  • 2 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • Sea salt
  • 1 vegetable stock cube
  • 50g coconut cream
  • 500ml boiling water
  • 2 tbsp Bombay spice mix
  • 400g Brussels sprouts
  • ½ tbsp coconut or olive oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 6 curry leaves

Prep: 15 mins | Cook: 30 mins

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Method

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, scoop out the seeds and white pith, then finely chop the chilli.
2. Put a medium pan on a medium-low heat and warm it for 1 min. Add the chopped onion and tomatoes with 2 tbsp water and a pinch of salt. Steam fry, stirring now and then, for 5 mins till the veg have started to brown and soften.
3. While the veg fry, crumble the stock cube and coconut cream into a heatproof jug. Pour in 500ml boiling water and stir to dissolve the stock cube and coconut cream
4. Stir the garlic, ginger and chilli into the veg. Stir in 2 tbsp Bombay spice mix. Drain the lentils and tip them into the pan. Mix well, then pour in the stock. Pop a lid on the pan, turn the heat up and bring to the boil. When it’s boiling, turn the heat down to low and simmer for 20 mins till the lentils are tender. Stir every few mins to stop them sticking.
5. While the lentils simmer, trim the bottoms off the Brussels sprouts and pull off any torn leaves. Halve them.
6. Warm a frying pan over 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. Lift them out of the pan and pop them on a plate.
7. Add 1 tsp each black mustard and cumin seeds and the curry leaves to the frying pan. Sizzle for 1 min till the seeds start to pop. Tip the sprouts back into the pan and add 2 tbsp water. Steam fry for 3-4 mins to just warm the sprouts through and mingle the flavours.
8. Add 1 tsp each black mustard and cumin seeds and the curry leaves to the frying pan. Sizzle for 1 min till the seeds start to pop. Tip the sprouts back into the pan and add 2 tbsp water. Steam-fry for 3-4 mins to just warm the sprouts through and mingle the flavours.
9. 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 the fried spices. Serve straight away.
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Momma

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wanna be vegetarian

Rating

Love this recipe, so flavoursome and easy. When I can't get hold of bombay spice mix, I make my own using coriander, cumin, turmeric and chilli powder.

Rating

Amazing recipe, meat eaters have told me this recipe is not missing anything and wouldn't be improved at all by adding meat. My favourite recipe so far.