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Roasted Brussels Sprouts in Yoghurt Curry

We used our Corn on the Cob Curry Pack to create this wonderfully thick sauce; the ideal bowl of comfort food on a cold evening!

Serves: 4 - 6 (as a side) | Suitable for vegetarians

Roasted Brussels Sprouts in Yoghurt Curry


  1. Coat the sprouts in oil and roast them whole for 20 minutes at 180c / gas mark 4; they should be crisp on the outside and can be pierced with a knife.

  2. Whilst the sprouts are in the oven, empty the Curry Pack into a pan with the water and simmer for 5 minutes.

  3. Add the yoghurt and stir continuously to prevent curdling.

  4. Add the sprouts and coat them in the sauce.

  5. Garnish with lime juice and coriander. Season and serve.