Korma Spiced Brussels Sprouts with Coriander Yoghurt
Prep time: 15 mins
Cooking time: 15 mins
Serves: 4
Ingredients
- 500g-700g Brussels Sprouts
- 2 Tbsp Ghee
- 1 ½ Tbsp Korma Spice Mix
- ½ Bunch Coriander
- ½ Lemon
- 200g Plain Unsweetened Yoghurt HFM
- Salt and Pepper
Method
1. Cut the Brussels Sprouts in half and cut the bigger ones into quarters.
2. Place them into a bowl and add the Korma spice mix.
3. Melt the ghee for 20sec in the microwave and add to the bowl. Season with salt and pepper and toss well.
4. Place the Brussels Sprouts into the air fryer and set it to 200°C for 15mins.
5. Meanwhile, wash, and chop the coriander including the stems, place them into a jar and blend it with a quarter of the yoghurt until well combined.
6. Add the rest of the yoghurt and the juice of half a lemon, season with salt and pepper and mix well with a spoon until combined. Serve into a dipping bowl and set aside.
7. Once Brussels Sprouts are ready and golden, place into a bowl and serve with coriander yoghurt.
