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Curried Brussels Sprouts and Baby Carrot




Source of Recipe


Sushi and Tofu


Recipe Introduction


Brussels sprouts, baby carrots, and currants are bathed in a richly flavored curry sauce in this luscious dish, made easy and delicious with Mori-Nu Creamy Corn Soup.


List of Ingredients




1 Tbsp olive oil

1/4 tsp crushed red pepper

3 cloves garlic, minced

1 large shallot minced (about 1/3 C)

1/2 C thinly sliced scallions

11/2 C sliced baby cut carrots

1 pound fresh Brussels sprouts, trimmed and quartered

1/2 C boiling vegetable broth

2 C Mori-Nu Creamy Corn Soup

1/2 C dried currants

1 tsp mild curry powder

1/2 tsp turmeric

1/4 C nutritional yeast

1 tsp liquid aminos

2 Tbsp chopped fresh cilantro



Recipe



Heat oil and crushed pepper in a medium saucepan over medium high heat, 1 minute.

Add garlic, shallots, and scallions, cook 3 minutes.

Add carrots and cook 5 minutes, stirring frequently.

Add Brussels sprouts, cook 8 minutes, stirring often.

Add broth and cook 3 minutes, allowing liquid to reduce.

Lower heat to medium low and add Creamy Corn Soup, currants, curry powder, turmeric, yeast, aminos, and cilantro, stirring after each addition.

Simmer 10 minutes. Serve with Basmati rice.