Hear me out here.

You've just looked at that title and immediately thought 'He's off his rocker'.

Nope, no I'm not.

This curry actually works and is super, super tasty. You wouldn't know that it's sprout based either. But that might be a bad thing because I love sprouts.

Give it a try. It's such an easy recipe. A long slow cooker one so just fire everything in the cooker. Go out for the day and it'll be waiting for when you get back.

Serve with rice and naan to soak up that sauce.

Thank me later!

Serves 4

Special Equipment - Slow Cooker or Instant Pot

Ingredients:

350g Brussels sprouts, bottoms cut off and sliced in half 

1 400g can full-fat coconut milk 

250ml veg stock

1 medium brown onion, diced 

1 medium carrot, thinly sliced 

1 medium Maris Piper potato, diced 

4 cloves garlic, minced

1 thumb sized piece fresh ginger, peeled and minced 

2 red chillis, seeded and finely chopped 

2 tablespoons peanut butter or Tahini

1 tablespoon rice vinegar

1 tablespoon maple syrup or agave nectar 

1 tablespoon soy sauce 

1 teaspoon curry powder (I use Madras)

1 teaspoon ground turmeric 

Pinch salt Freshly ground black pepper 

Instructions:

Place the Brussels sprouts, coconut milk, vegetable stock, onion, carrot, potato, garlic, ginger, chillis, peanut butter or Tahini, vinegar, maple syrup or agave nectar, soy sauce, curry powder, and turmeric in a slow cooker. (I could have just said everything there, I realise).

Mix well. 

Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

Season with salt and pepper.