I love a one tray bakes that saves me time slaving over the washing up. I used brussels sprouts as the main feature of this dish, roasted and cooked in a tasty spiced coconut sauce and garnished with shredded duck. This fast curry recipe was cooked in one tray with minimal prep needed! All you will need to do is throw your ingredients in the oven, give them a stir and serve.
A curry in under 30 minutes with minimal washing up, what a bonus! It's the perfect dish for a busy evening.
Ingredients
Linda McCartney shredded duck
1 bag brussels sprouts
1 tsp peanut butter
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1 tsp curry powder mild
1 can coconut milk
Frozen ginger cube
Frozen garlic cube
1/2 a frozen green chilli cube
Olive oil
METHOD
Preheat the oven to 190°C. Cut the brussels sprouts in half then place them all on a tray. Drizzle olive oil then place in the oven to roast for 15-20 minutes.
Remove the tray, then pour a can of coconut milk over the brussels sprouts. Place the ginger cube, garlic cube, chilli cube into the tray, then place it back into the oven.
Once they have melted, remove the tray again. Stir the sauce then add peanut butter, cumin, turmeric, cinnamon and curry powder and stir again.
Pour half a pack of shredded duck over the curry, then place in the oven till it begins to crisp on top. Between (5-10 mins). Remove it from the oven and serve.
TIP: Serve with rice to soak up the sauce.