Spicy coconut and chilli Brussels sprouts
Serve this spiced up version of Brussels sprouts with steamed firm white fish fillets or barbecued chicken breast fillets.
|
0:10
To Prep |
0:15
To Cook |
10
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
0
AVG RATING (0 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
|
Energy 537kJ |
Fat saturated 6.90g |
|
Fat Total 8.60g |
Carbohydrate sugars g |
|
Carbohydrate Total 5.70g |
Dietary Fibre 5.20g |
|
Protein 5.10g |
Cholesterol - |
|
Sodium 524.00mg |
All nutrition values are per serve.
- Method
-
Step 1
Cook Brussels sprouts in a saucepan of boiling water for 3 minutes or until bright green and tender. Drain well.
-
Step 2
Heat coconut oil in a frying pan over high heat. Add onion and salt. Cook for 5 minutes or until softened. Reduce heat to medium. Add garlic, ginger, chilli, garam masala and turmeric. Cook for 2 minutes, stirring constantly, or until fragrant.
-
Step 3
Add shredded coconut and Brussels sprouts. Stir to combine. Cook for 5 minutes or until sprouts are golden and crisp. Serve sprinkled with coriander leaves.
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