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Spicy sprout, fennel & pepper stir fry
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500g Brussels sprouts
½ x 90g pack Waitrose Coconut Chunks
1 tbsp vegetable oil
1 large fennel bulb, very thinly sliced
2 red peppers, deseeded and thinly sliced
4 cloves garlic, thinly sliced
1½ tsp cumin seeds
400ml can essential Waitrose Coconut Milk
1 tsp vegan vegetable bouillon powder
¼ tsp dried chilli flakes
1. Trim and halve the Brussels sprouts. Place in a saucepan, cover with boiling water and cook for 3 minutes. Drain well. Grate the pieces of coconut, chopping the pieces that become a little too small to grate. Keep the chopped coconut separate.
2. Heat the oil in a frying pan or wok and fry the fennel and peppers for 5 minutes, stirring frequently. Add the sprouts and fry for 3 minutes. Stir in the chopped coconut, garlic and cumin and fry for a further 2 minutes. Stir in the coconut milk, bouillon powder and chilli flakes and simmer gently for a further 3-5 minutes until hot and bubbling.
3. Spoon into bowls and scatter with the grated coconut. Delicious served with warmed essential Waitrose Wholemeal Pittas or brown basmati rice.
Cook’s tip All the chopping is done for you if you buy a Waitrose Stir Fry pack. This mixed pepper one will replace the veg in this recipe beautifully.
Typical values per serving: