Vegan Brussels Sprouts Stew

Ingredients

• 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

• Onions

  Raw

  1 medium or 110g

• 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

  8 tbsp or 69g

• Brussels sprouts

  Raw

  1 lb or 453g

• Salt

  Table

  1 dash or 0.4g

• Coconut milk

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

  1 ¾ cup or 396g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Halve the Brussels sprouts, dice the tomatoes, finely dice the onion, peel and smash the garlic cloves into a paste, and chop the cilantro. Set all aside.
2. Heat half of the coconut oil over medium heat in a wide saucepan and add the mustard seeds. When they begin to sputter, add the cilantro and garlic, and sauté for about a minute.
3. Add the onions and sauté for a minute until they begin to turn translucent. Add the tomatoes, curry powder, cayenne, and turmeric. Sauté, stirring frequently, until the tomatoes release most of their liquid and become pulpy.
4. Add the cashews, Brussels sprouts, and salt to taste. Cover the saucepan and let the Brussels sprouts become tender, about 5-8 minutes. Stir occasionally to prevent sticking, adding a couple of tablespoons of water if needed.
5. Add half of the coconut milk and let the sauce come to a simmer. Check if the Brussels sprouts are tender by piercing one with a fork. Add the remaining coconut milk and warm through without boiling.
6. Adjust salt to taste and serve hot with a squeeze of fresh lemon juice.