24. BRUSSELS SPROUTS CURRY (Serves 4) 

Ingredients

500 grams	Brussels sprouts
2 large	potatoes
1 medium	tomato	onion
½ teaspoon	chilli powder
1 teaspoon	black mustard seeds	turmeric
2 teaspoons	green herb stock	ground cumin	ground coriander
	crushed garlic	crushed ginger	garam masala
¼ cup	oil

Method

Clean the Brussels sprouts and remove loose outer leaves and the hard part of the stalk. Cut larger Brussels sprouts into smaller pieces, about 1 inches. Dice the potatoes into similar cubes and tomato and coarsely slice the onion.

In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).

Add onions and sauté until tender. Add all the spices and fry for a few minutes.

Add the Brussels sprouts and fry for a few minutes, covering all Brussels sprouts with spices. Cover with water and simmer gently for approximately 15 minutes or when the sprouts are half cooked.

Add the potatoes and cook a further 10 minutes or until the potatoes are fully cooked.

Put in the diced tomatoes and leave for five minutes. This Brussels Sprouts Curry can be served with roti or rice.