Vegan Brussels Sprouts Stew

Ingredients

• Brussels sprouts

  Raw

  1 lb or 453g

• Onions

  Raw

  1 medium or 110g

• Coconut oil

  1 tbsp or 14g

• Spices Mustard Seeds

  Compliments

  1 tsp or 4g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Garlic

  Raw

  4 clove or 12g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Curry powder

  Spices

  2 tsp or 4g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Salt

  Table

  1 dash or 0.4g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Halve brussels sprouts. Dice tomatoes. Finely dice onion. Peel and smash garlic cloves into almost a paste. Chop cilantro. Set aside.
2. Heat half of the oil over medium heat in a wide saucepan and add mustard seeds. When they sputter, add the cilantro leaves and garlic. Saute for about a minute.
3. Add the onions and saute for a minute until they begin to turn translucent. Add the tomatoes and powdered spices-- the curry powder, cayenne and turmeric. Saute, stirring frequently, until the tomatoes release most of their liquid and get pulpy.
4. Add the cashews, Brussels sprouts and some salt to taste. Cover the saucepan to let the Brussels sprouts get tender, around 5-8 minutes. Stir occasionally to make sure nothing's sticking to the bottom. If necessary, add a couple of tablespoons of water to the pan.
5. Add half the coconut milk and let the sauce come to a simmer. Check if the Brussels sprouts are tender by piercing one with a fork in the center. Add the remaining coconut milk and just warm through without letting the stew boil.
6. Check salt and add more if needed. Serve hot, with a squeeze of fresh lemon when serving. Enjoy!

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