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How to make Spicy coconut and chilli Brussels sprouts

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1 tablespoon coconut oil
  • 1 brown onion, halved, thinly sliced
  • 1 teaspoon sea salt
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 long green chilli, seeded, thinly sliced
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1/3 cup shredded coconut
  • Fresh coriander leaves, to 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.