Rich taste, easy method: Brussel sprouts in coconut gravy. Enjoy it for lunch or dinner.
- 1 pound of Brussels sprout
- Fresh coriander
- 2 cup of coconut milk
- 4 onions, chopped
- 1 tbsp of olive oil
- Salt and pepper to taste
- ½ cup of cashew paste
Heat up some olive oil in a large frying skillet. Add the onions and stir-fry for several minutes. Now add the Brussels sprouts and cashew paste. Reduce the heat to medium and fry for about 5 minutes.
Add the coconut milk, season with some salt and pepper and cover. Cook for about 10 minutes over a medium-low temperature.
Remove from the heat and serve with the coriander on top.