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.

Serves: 4

Ingredients

• 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

Method

• 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.