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Tamarind sprouts with shallots, peanuts and chickpeas
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Chef :
Charlie CleggTamarind sprouts with shallots, peanuts and chickpeas
My version of a fabulous #vegetarian recipe from Rukmini Iyer's The Green Roasting Tin. It's also very easy to make it #vegan by using coconut yoghurt instead.
Using baby Brussels sprouts, crunchy salted peanuts and lots of tamarind paste its one of my favourite #weeknightmeals
Ingredient
Food ration :
Serves 3-4 servCooking time :
40 mins
600 g
Brussels sprouts
400 g
banana shallots
2 tsp
cumin
2 tsp
ground coriander
1 tsp
chilli powder
2 tbsp
sunflower oil
3 tsp
salt
2 tbsp
tamarind paste
2 tsp
brown sugar
Handful
chopped salted peanuts
Handful
chopped coriander
Cooking instructions
* Step 1
Peel the shallots and chop in half. Lay in a large roasting tin.
* Step 2
Remove the outer leaves of the sprouts, trim the stalk, wash thoroughly and cut in half.
* Step 3
Add the sprouts, chickpeas, spices, oil and salt to the roasting tin and mix well.
* Step 4
Roast in a preheated oven at 180C for 25 mins. Stir a couple of times throughout cooking and let any steam out of the oven. This will help them to crisp up.
* Step 5
Mix the dressing ingredients together and add to the roasted vegetables. Mix up well and try to break up the shallots to coat in the dressing.
* Step 6
Return the tray to the oven with your naan or flatbread for 5 mins.
* Step 7
Serve up with a sprinkle of garam masala, peanuts, coriander and some yoghurt.
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