2tablespoons fresh corianderstems and leaves separated
400gramtin chopped tomatoes
1heaped teasponmasala mix or
1/2teaspoonred chilli powder and 1 teaspoon garum masala
salt and pepper
75gramscashew nuts **soaked in hot water and drained
Place the onion, chilli, ginger, garlic and coriander stems into a small blender pot with a couple of tablespoons of water and blitz until chopped into a rough paste.
Heat a couple of tablespoons of water in the bottom of a medium-sized saucepan and add the paste. Sauté on a medium heat for 5 minutes, stirring from time to time so the mix doesn't stick on the bottom of the pan.
Prepare the Brussel sprouts by trimming the end and removing any marked or rough outside leaves. Chop huge ones in half otherwise leave whole.
Once the onion mix has started to soften, add the tinned tomatoes, tomato puree and the masala mix or chilli powder. Stir well to combine then simmer for 10 minutes until the aromas start to change (the chilli will start off smelling a bit harsh then start to mellow).
Tip the Brussel sprouts to the pan and stir well (include the garum masala at this point if using). Add a little water to ensure the sauce covers the sprouts. Bring to the boil then reduce the heat right down and simmer for 10-15 minutes until the sprouts are cooked.
Whilst the sauce is bubbling away, pop the soaked cashew nuts and water into a high speed blender jug and blitz until smooth to make a cashew cream.
Pour the cashew cream into the pan and simmer for a few more minutes.
Garnish with the reserved fresh coriander leaves and serve with steamed brown rice or whole-wheat chapatti on the side.
** if you are nut free, use oat or soya cream instead.