Looking for a vegan and cozy lunch? Then try our delicious Brussels sprout curry with sprouted chickpeas. Soul food to fill you up 🙂 By the way, Brussels sprouts are an important and home-grown source of vitamin C in winter. Find out how to prepare them gently and which other foods provide us with vitamin C in winter. here.
Servings: 2 People
Ingredients
- 75 g Wacker sprouted chickpeas in a jar organic
- 125 g Brussels sprouts
- 1 Carrot
- ½ Onion
- something Ginger
- 200 ml Coconut milk
- 1 TL Mediterranean spices
- 1 TL Curry
- ½ Turmeric Hot
Instructions
- Clean and halve the Brussels sprouts, then wash and chop the carrots.
- Then peel and chop the onion and ginger.
- Heat some oil in a pan and fry the vegetables briefly, deglaze with half the coconut milk, add the chickpeas and simmer for about 25 minutes.
- Then add the remaining coconut milk and season everything with the spices.
- Arrange and enjoy!
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Are you looking for more warming and varied dishes? We have a few suggestions for you:
