Spicy coconut and chilli Brussels sprouts

Cooking Fish 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.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook Brussels sprouts in a saucepan of boiling water for 3 minutes or until bright green and tender. Drain well.
  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.
  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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1 tbsp coconut oil
1 brown onion, halved, thinly sliced
1 tsp sea salt
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, finely grated
1 long green chilli, seeded, thinly sliced
1 tbsp garam masala
1 tsp ground turmeric
1/3 cup shredded coconut
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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