Like most people at Christmas, I over buy on food for the day and then have to find things to do with the stuff I have left. This year it was Brussels sprouts and kale.
Yes, we had turkey left too but we ate that cold in the car whilst driving down to Dorset for a few days away between Christmas and the New Year. So rather than curried turkey, I’m making curried veg.
You can serve this as a main with rice or flatbreads. Alternatively, it would be good as a side to another curry main.
I’ve used Nigella rice in the pictures but that is not included in the nutritional information.
- 400g Brussels sprouts
- 100g kale. roughly chopped
- 400g chopped tomatoes
- 140g onion, one large, chopped into 0.5cm pieces
- 2 cloves of garlic, finely chopped
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp fenugreek seeds
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp tomato puree
- 1 tsp ground ginger
- 1 dried chilli, finely chopped
- Cut the bottoms off the sprouts and peel away any leaves that look dodgy. Then halve the sprouts.
- Heat the olive oil in a large pan on a medium-high heat. Add the seeds and stir. Cook until they start to pop.
- Add the onion, chilli and garlic. Cook until the onion starts to brown. Stir every minute or so to stop it sticking.
- Add the kale and stir constantly until it wilts down.
- You might need to remove from the heat now and then to stop it from sticking and burning.
- Add the salt, pepper, tomatoes, ginger, sprouts and tomato puree. Stir well.
- Add the water and bring to the boil. Reduce the heat, cover the pan and simmer for 15 minutes.
- The sprouts should be cooked but retain a little bite.
- Serve with rice or flat breads.