• Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes
  • Serves: 4


  • 500g brussels sprouts
  • ½ x 90g pack coconut chunks
  • 1 tbsp vegetable oil
  • 1 large fennel bulb, very thinly sliced
  • 2 red peppers, deseeded and thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1½ tsp cumin seeds 
  • 400ml can coconut milk
  • 1 tsp vegan vegetable bouillon powder
  • ¼ tsp dried chilli flakes


  1. Trim and halve the brussels sprouts. Place in a saucepan, cover with boiling water and cook for 3 minutes. Drain well. Grate the pieces of coconut, chopping the pieces that become a little too small to grate. Keep the chopped coconut separate.
  2. Heat the oil in a frying pan or wok and fry the fennel and peppers for 5 minutes, stirring frequently. Add the sprouts and fry for 3 minutes. Stir in the chopped coconut, garlic and cumin and fry for a further 2 minutes. Stir in the coconut milk, bouillon powder and chilli flakes and simmer gently for a further 3-5 minutes until hot and bubbling.
  3. Spoon into bowls and scatter with the grated coconut. Delicious served with warmed essential Waitrose Wholemeal Pittas or brown basmati rice.
Rachel is the beauty and fashion director at IDEAL. She loves trying new products and is an avid fan of London's fashion, from the high end to the high street.