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

WHAT YOU’LL NEED

  • 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

WHAT YOU NEED TO DO
 

  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.
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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.