Flower sprouts or kalettes are a cross between kale and sprouts. They can be steamed (5-6min), stir-fried (2-3min), or boiled (3-5min). Use in place of cabbage, broccoli, sprouts or any green – e.g. in a roast dinner (or bubble and squeak), pasta dish, Pad Thai, or in this recipe.
Ingredients
- 250 g kalettes steamed
- 2 tbsp curry paste of choice
- 1 red onion sliced
- 100 ml veg stock
- 1 tin coconut milk
- 1 lime
- A handful of chopped coriander
Instructions
- Sauté the onion in a bit of oil until softened, add the curry paste and fry for 2 minutes. Add stock and coconut milk and simmer 5-10 minutes. Pour over flower sprouts, top with coriander and serve.
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