Brussels Sprouts Curry

Finely dice the onion. Heat oil in a deep frying pan or saucepan. Sauté the onion cubes until translucent. Add curry, turmeric and long grain rice and sauté briefly. Deglaze with vegetable soup and cook on low heat with lid on for about 15 to 20 minutes. Clean and rinse the Brussels sprouts and cut them into quarters lengthwise. Sauté the brussels sprouts with the cayenne pepper in a frying pan for a short time.

Extinguish with the salted water and steam for 10 min over medium heat with the lid closed until tender. Fold in long grain rice and sour cream. Season with pepper and salt.

The sour cream can be replaced with sour cream or crème fraiche or yogurt. If none of the above is included, it doesn’t matter.

Tip: Use plain or light yogurt, yes, as needed!

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