- dash olive oil
- 100g/3½oz Brussels sprouts, halved
- ½ large potato, chopped and blanched in a pan of boiling salted water for five minutes
- pinch turmeric
- ½ tsp cumin seeds
- pinch paprika
- 1 cardamom pod, crushed
- pinch ground cinnamon
- 2 tbsp white wine
- ½ chicken stock cube
- squeeze orange juice
- 2 tbsp red wine vinegar
- 1 tbsp sesame seeds
- large handful coriander, chopped
- 1 orange, peeled, chopped
- 2 tbsp plain yoghurt
- Put a dash of olive oil in a large saucepan and add the Brussels sprouts and blanched potatoes and cook for about four minutes until browned all over.
- Add all the spices and cook for a further two minutes or so, until the spices give off a deep aroma.
- Add the white wine, stock cube, orange juice, red wine vinegar and sesame seeds and cook for a couple more minutes. Stir to ensure the stock cube dissolves fully.
- In a separate bowl, combine the coriander and orange.
- Pour the curry into a serving bowl and top with the mixed coriander and orange. Spoon over the yoghurt just before serving.