This is another quick and simple recipe using your sprout tops. They are a very versatile vegetable and work well with spices and other strong flavours. They have a sweet cabbage flavour with a hint off sprout to them, but literally only a hint, so for all you haters, go on, give them a try.

I really enjoyed just experimenting with them and using different flavours and textures.

So, this recipe is a great way of eating those healthy leaves, a quick idea for when you get home and I served this one at home when no one even suggested sprouts.

AuthorJustin GillamCategoryDifficultyIntermediate

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

 2 tbsp Vegetable oil
 50 g Onions, sliced
 1 tsp cumin, ground
 10 g Garlic, crushed
 1 tsp Turmeric
 1 tbsp Curry powder
 20 g Ginger fresh grated
 50 g Rainbow chard
 50 g Spring onions, diced
 150 g Sprout tops
 100 ml Coconut milk
 6 tbsp Natural yoghurt
 1 tsp Plain flour
 2 tbsp Water
 100 ml Vegetable stock

1

In a frying pan with a drizzle of oil sauté together, onions, garlic, ginger, curry powder, turmeric and cumin on a low heat, pan fry dry for a couple of minutes to toast those spices and bring the aromatic flavour back to life.
Add water/vegetable stock to help the curry powder cook and not burn, if it burns it will leave a bitter taste.
So continue to stir and simmer gently until the stock has almost reduced

2

Next drop in your shredded sprout tops and cook for a further 4-5 minutes.
Now add rainbow chard, stir.
Once the leaves have started to wilt a little add the coconut milk and yogurt.

3

Gently simmer together for a couple of minutes.
With your plain flour and cold water make a paste, stir this in to your simmering curry.
this will help thicken slightly and bring the coconut milk and yogurt together
Finish with your chopped spring onions and season well.
Thats it...Done....Enjoy

Ingredients

 2 tbsp Vegetable oil
 50 g Onions, sliced
 1 tsp cumin, ground
 10 g Garlic, crushed
 1 tsp Turmeric
 1 tbsp Curry powder
 20 g Ginger fresh grated
 50 g Rainbow chard
 50 g Spring onions, diced
 150 g Sprout tops
 100 ml Coconut milk
 6 tbsp Natural yoghurt
 1 tsp Plain flour
 2 tbsp Water
 100 ml Vegetable stock

Directions

1

In a frying pan with a drizzle of oil sauté together, onions, garlic, ginger, curry powder, turmeric and cumin on a low heat, pan fry dry for a couple of minutes to toast those spices and bring the aromatic flavour back to life.
Add water/vegetable stock to help the curry powder cook and not burn, if it burns it will leave a bitter taste.
So continue to stir and simmer gently until the stock has almost reduced

2

Next drop in your shredded sprout tops and cook for a further 4-5 minutes.
Now add rainbow chard, stir.
Once the leaves have started to wilt a little add the coconut milk and yogurt.

3

Gently simmer together for a couple of minutes.
With your plain flour and cold water make a paste, stir this in to your simmering curry.
this will help thicken slightly and bring the coconut milk and yogurt together
Finish with your chopped spring onions and season well.
Thats it...Done....Enjoy

Sprout tops, rainbow chard, mild curry stir fry