2-3 medium sweet potatos, peeled and cubed
1 pound brussels sprouts, halved
2 tablespoons canola oil
2 tablespoons curry powder
4 green onions or shallots, thinly sliced
1 1/4 cups low-sodium chicken broth
1 can light coconut milk
1 tablespoon minced ginger
1 clove garlic, minced
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
1 cup of rice or quinoa
Directions: Heat the canola oil in a dutch oven or 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. Add the curry powder and green onions/shallots to the pan and stir for 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. Add the ginger and garlic, and stir. Cook a few more minutes. Serve over rice or quinoa and garnish with lime juice and cilantro.
Note: I scoop the sweet potatoes and brussles sprouts out so Behr can eat these as finger foods.
Joining Lauren of With Two Cats for Mini Meals: