Curried Brussels Sprouts and Baby Carrots

Serves 8

Brussels sprouts, baby carrots, and currants are bathed in a richly flavored curry sauce in this luscious dish, made easy and delicious with Mori-Nu Creamy Corn Soup.

INGREDIENTS:

• 1 Tbsp olive oil

• 1/4 tsp crushed red pepper

• 3 cloves garlic, minced

• 1 large shallot minced (about 1/3 C)

• 1/2 C thinly sliced scallions

• 11/2 C sliced baby cut carrots

• 1 pound fresh Brussels sprouts, trimmed and quartered

• 1/2 C boiling vegetable broth

• 2 C Mori-Nu Creamy Corn Soup

• 1/2 C dried currants

• 1 tsp mild curry powder

• 1/2 tsp turmeric

• 1/4 C nutritional yeast

• 1 tsp liquid aminos

• 2 Tbsp chopped fresh cilantro

DIRECTIONS:

•  Heat oil and crushed pepper in a medium saucepan over medium high heat, 1 minute.

• Add garlic, shallots, and scallions, cook 3 minutes.

• Add carrots and cook 5 minutes, stirring frequently.

• Add Brussels sprouts, cook 8 minutes, stirring often.

• Add broth and cook 3 minutes, allowing liquid to reduce.

• Lower heat to medium low and add Creamy Corn Soup, currants, curry powder, turmeric, yeast, aminos, and cilantro, stirring after each addition.

• Simmer 10 minutes. Serve with Basmati rice.

*Reprinted with permission, “The Enlightened Kitchen,” John Wiley & Sons, Inc. ©Marie Oser 2002

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