A sweet and sour curry from ” A Flash in the Pan” by John Whaite.
Ingredients
- 1 tbsp sunflower oil
- 150 g brussels sprouts finely sliced
- 1 small onion finely sliced
- 80 g smoked bacon lardons
- 2 cloves garlic crushed
- 2.5cm piece ginger peeled and finely grated
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp Chilli powder
- 1 cardamon pod bruised
- 1 tbsp dark soy sauce
- 2 tbsps lemon juice
- 1 tbsp honey or agave nectar
- 125 ml water
- fine sea salt
Servings:
Instructions
- Set a large deep sided frying or saute pan over a medium heat. Once the pan is hot add the oil, sprouts, onion and bacon and fry, stirring occasionally, for 15 minutes- the onion should soften but only slightly colour.
- Add the garlic, ginger, cumin, coriander, chilli powder and cardamon and stir fry for just over a minute until fragrant. Throw in the soy, lemon juice and honey or agave and stir, then add the water and bring to a simmer. Simmer for 5 minutes, then season to taste.
- Remove the cardamon pod and tip into a bowl to serve.
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