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!
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.
Whilst the sprouts are in the oven, empty the Curry Pack into a pan with the water and simmer for 5 minutes.
Add the yoghurt and stir continuously to prevent curdling.
Add the sprouts and coat them in the sauce.
Garnish with lime juice and coriander. Season and serve.