Mmmm...this week in my CSA we got Brussels sprouts. While Mark loves these little green sprouts, I tend to not care for them. However, I was determined to find a recipe that I could enjoy that used Brussels sprouts without needed to go out and buy a bunch of fancy ingredients. Well, CookThink helped my find just the right dish and boy was it scrumptious!
This was hearty, sweet, spicy and would make a great sunday afternoon meal, especially during football season! And it was so easy!
- 1 medium sweet potato, cubed (I used extra because I love sweet potato and I was worried about the Brussels sprouts ruining them!)
- 1 pound Brussels sprouts, halved
- 2 tablespoons canola oil
- 2 tablespoons curry powder (I only used one Tbs.)
- 4 green onions, thinly sliced (I substituted shallots)
- 1 1/4 cups low-sodium chicken broth
- 1 can light coconut milk
(I skipped the next four ingredients because it smelled so good, and then I tasted it and it was even better and I was so excited that I dished it up before I ever got to step 3!)
- 1 tablespoon minced ginger
- 1 clove garlic, minced
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
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.