1. Preparation:
- Peel the onions and garlic, dice the onions, finely chop the garlic and ginger. (Personally, I don't peel the ginger - see tip).
- Clean the Brussels sprouts and cut in half. Peel the potatoes and cut into small cubes.
- Drain the chickpeas, rinse with water and drain well.
- Cook the rice according to the packet instructions.
2. Fry:
- Heat a little oil in a large saucepan or wok pan. Sauté the onions, garlic and ginger over a medium heat for 2-3 minutes until translucent.
3. Vegetables and Spices:
- Add the Brussels sprouts and potatoes and sauté for a further 2-3 minutes.
- Sprinkle over the curry powder and fry briefly until fragrant.
4. Simmer:
- Deglaze with vegetable stock and add coconut milk. Stir in the cumin.
- Cover the curry and simmer over a medium heat for approx. 15 minutes until the vegetables are soft.
5. Season to taste and serve:
- Season with chili flakes, salt and pepper to taste.
- Serve the Brussels sprout curry with rice and enjoy.
Nutritional values per portion (without rice):
- Calories: 250 kcal
- Protein: 8 g
- Fat: 10 g
- Carbohydrates: 30 g
- Dietary fiber: 8 g
Tip - To peel ginger or not?
Whether ginger needs to be peeled or not depends on the method of preparation and personal preference.
Peeling: If the ginger is chopped into fine pieces, grated or used in dishes where the peel could be off-putting (e.g. curries or desserts), it is advisable to remove the peel. The peel can be slightly tough and fibrous.
Do not peel: If you use ginger in tea or soups and remove it later, it is sufficient to clean it thoroughly. The peel also contains nutrients that you can use.
How to peel? The skin of the ginger is thin and is best scraped off with a spoon. This way you only remove the outermost layer and avoid unnecessary waste.
