Saturday, December 20, 2008

Curried Brussels Sprouts and Pumpkin

Serves: 4-6


8 ounces (250 g) Brussels sprouts
1 onion, chopped
2 tablespoons curry paste
1 teaspoon grated ginger
1 clove garlic, crushed
1/2 teaspoon cumin powder
12 ounces (375 g) butternut pumpkin, cut into cubes
1/2 cup tomato puree

Microwave Method:

1. Wash, trim and cut Brussels sprouts in half.
2. Combine onion, curry paste, ginger, garlic and cumin.
3. Cook for 2-4 minutes on HIGH.
4. Stir in Brussels sprouts, pumpkin and tomato puree.
5. Cover and cook for 8-10 minutes on HIGH, stirring halfway through cooking.

This recipe contains no fat.

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