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Sweet Potato Brussels Sprouts Curry

Sweet Potato Brussels Sprouts Curry

This Sweet Potato and Brussels Sprouts Curry is amazing. This Thai Curry is a great way to combine local and seasonal veggies with exotic and fragrant spices. It is one of the best Thai curries I’ve had in a long time. I love a good Thai curry but nothing beats making your own curry paste. It’s easy to buy ready-made Thai curry paste but making your own paste adds so much more freshness, flavor and fragrance to the dish.  The inspiration for adding the Brussel sprouts and apples to this curry came from an amazing Thai curry recipe I saw on The Green Kitchen. They are right. Brussels sprouts and apples might seem unconventional in a curry, but they fit in perfectly

Ingredients

  • 2 tbsp extra virgin coconut oil
  • 4 small shallots, cut in halves
  • 4 small sweet potatoes, cut in bite-size chunks
  • 2 apples, skin on, cut in bite-size chunks
  • 2 cups water
  • 1 tbsp raw coconut vinegar
  • 1 can (400 ml) coconut milk
  • 2 cups brussels sprouts, cut in halves
  • 2 tbsp of fresh (Thai) basil

Thai curry paste

  • 1 tbsp of coconut palm sugar
  • 2 garlic cloves, finely chopped
  • 2 red peppers
  • 1 cup of fresh basil, preferably Thai basil
  • 2 tbsp fresh ginger, finely chopped
  • 2 stalks lemongrass, crushed and finely chopped
  • 2 tsp coriander seeds
  • 2 tsp turmeric
  • 3 tsp cumin seeds
  • 1 tsp grated Lime peel
  • 1 tsp sea salt

Serve with: Brown or black rice

Instructions 

  1. Add the Thai curry paste ingredients to a mortar and pestle. Ground until you have a chunky consistency. You can also  grind the mixture in a mini food processor.
  2. Heat oil in a large saucepan on medium high heat. Add the Thai curry paste and fry for 2-3 minutes.
  3. Add the shallots and sweet potatoes and cook for 5 more minutes until the shallots are soft and the potatoes are soaked in the spices.
  4. Add the apple and fry for a few minutes, until the apple is slightly soft.
  5. Add water, coconut vinegar, sprouts and coconut milk, cover and cook for about 15-20 more minutes. The curry is ready when the potatoes are cooked but the Brussels Sprouts are still crunchy.
  6. Serve with rice and fresh (Thai) basil.

 

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About chantal

I am Chantal Soeters, a certified yoga teacher and Health Coach. I am passionate about helping YOU live a happier and healthier life. You can find me here online or teaching yoga classes in and around Amsterdam, blending green juices and smoothies in my kitchen, whipping up raw desserts and cooking up my crazy and wild food experiments.

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