Brussels sprouts and sweet potato curry

Ingre­di­ents for 4–6 servings

• 1 kg Brussels sprouts
• 2 oni­ons
• 3 cloves of garlic
• 3 sweet potatoes
• 1 tbsp ginger
• 2 L Vege­ta­ble broth
• 100 g yel­low Thai cur­ry paste
• 2 limes
• 3 tsp Garam masa­la
• 200ml map­le syrup
• 3 tbsp Arrow­root flour
• Pos­si­bly. sea-salt

Pre­pa­ra­ti­on:

Pre­heat the oven to 230 degrees fan. Clean the Brussels sprouts and place them on a bak­ing tray with bak­ing paper and bake for 20 – 30 minu­tes until they are nice and cris­py and brown.
Peel the sweet pota­toes and dice them into pie­ces about 2.5 x 2.5 cm in size. Also dice the oni­ons and fine­ly chop the gar­lic and gin­ger. Sau­té tog­e­ther in a pot wit­hout fat and add the Thai cur­ry pas­te until trans­lu­cent. Then add the strai­ned broth and sweet pota­toes and sim­mer for about 10 minu­tes until the sweet pota­toes are al dente.

Then add the garam masa­la, the map­le syrup and the juice of the two limes and mix well. Then careful­ly add the cris­py baked Brussels sprouts.
Whisk the remai­ning 100 ml of strai­ned broth well with 3 heaped tab­les­poons of arrow­root flour and use it to thi­c­ken the boi­ling stew. If neces­sa­ry, sea­son with a litt­le salt.

Bon appe­tit!

More such fan­ta­stic recipes are in Gün­ther Karl’s cook­books to find: