This is an unusual twist on the classic Brussels sprouts and it's a great way to pep up your veggies. Sprouts are cooked in a mixture of spices, coriander, lemon juice and dessicated coconut for a light, sweet flavour.
- 500g Brussels sprouts
- Juice of 1 lemon
- Handful freshly chopped coriander
- 2 tbsp. dessicated coconut
- 2 green chillies
- 1 thumb-sized piece root ginger
- 1/2 tsp. each turmeric, mustard seed and ground coriander
- 1 tsp. cumin seed
- Oil to fry
Finely shred the sprouts. Slice the chillies in half lengthways and then scrape out the seeds with the back of your knife. Finely shred the flesh. Grate the ginger.
Heat the oil in a large frying pan. Fry the cumin seeds and mustard seeds for 1 minute, then stir in the chopped chillies, ginger and the turmeric. Cook for 30 seconds, then add the sprouts, seasoning and about 75ml of water.
Cover the pan, stir well and cook for 4-6 minutes or until the sprouts have wilted. Add the lemon juice, ground coriander, half the coconut and the fresh coriander and stir to coat.
To serve, sprinkle the sprouts with the rest of the coconut.