Curried purple sprouts with basmati rice

Number of persons
4-5 persons

Preparation time
30 minutes

500 g purple sprouts
400 g basmati rice
2½ tbsp traditional olive oil
600 g chicken fillet, sliced into strips
3 onions
3 cloves garlic
100 g tikka masala paste
2½ dl coconut milk
(freshly ground) salt and pepper
4 tbsp raisins
2½ tbsp fresh coriander

Purple Brussels Sprouts, what to do with them? Try this recipe from our growers' association Van Nature.


Cut the bottoms off the purple sprouts and remove the outer leaves. Rinse them and they’re ready to cook. NB! Don’t boil the sprouts or else they’ll lose their colour.

Boil the basmati rice according to the instructions on the packet.
Heat the oil in a deep frying pan and sauté the chicken fillet until golden brown, adding the finely chopped onion and garlic for the last minute. Add the tikka masala paste, cleaned purple sprouts, coconut milk and 1 dl water. Bring to the boil and lower the heat. Cover the pan with the lid and simmer for 10 minutes.

Remove the lid and continue heating the curry for around 5 minutes, until the sprouts are
cooked al dente. Season with salt and pepper.

Mix the raisins with the rice and divide among four bowls. Top with the curried purple
sprouts and sprinkle over some finely chopped coriander.

Tip: Replace the chicken fillet with pork steak, turkey fillet or tofu.



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