1 kg fresh Brussels sprouts
4 tablespoons peanut oil
1 teaspoon each coriander seeds, ground cumin and turmeric powder
1/2 teaspoon ground cinnamon
2 whole pieces of star anise
1 teaspoon black peppercorns
2 tablespoons fish sauce
400 ml coconut milk
200 ml chicken or vegetable stock
salt to taste
1 handful of cashews
4 tablespoons chopped parsley
Preheat the oven to 220 ° C top and bottom heat.
Wash and then halve the Brussels sprouts first. Then marinate and mix in a bowl with two tablespoons of peanut oil and a teaspoon of salt.
Spread the brussels sprouts on a baking sheet lined with parchment paper and bake on the middle grill for 25 minutes. Halfway through the cooking time, turn all the cabbages over once so they get a little color on all sides. The Brussels sprouts should be roasted until golden brown, but do not burn.
Meanwhile, prepare the curry base: peel and finely chop the shallots. Squeeze the tangerine and collect the juice.
Crush coriander seeds and peppercorns in a mortar and pestle. Heat the peanut oil in a saucepan and fry the diced shallots until translucent. Now add coriander seeds, peppercorns, cumin, turmeric, cinnamon and star anise and fry briefly.
Glaze with fish sauce and mandarin juice. Bring to a boil briefly, then add coconut milk and broth and bring to the boil. Now put the roasted Brussels sprouts in this flavored coconut milk and heat everything for a short while.
Meanwhile, roast the cashews in a non-fat pan until fragrant. Remove the seeds from the pan and chop coarsely.
Put the Brussels sprouts’ curry on plates and serve sprinkled with chopped cashews and chopped parsley.
Tip: If you want the recipe to be completely vegetarian / vegan, you can use soy sauce instead of fish sauce and vegetable broth instead of chicken broth.