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- 1 1/2 cups short-grain brown rice, sprouted, soaked and rinsed
- 2 pounds brussels sprouts, halved
- 3 tablespoons preferred cooking oil
- 1 teaspoon kosher salt, plus more if needed
- 1/4 teaspoon freshly ground black pepper
- 2 (13.5-oz) can unsweetened coconut milk
- 1/2 cup natural peanut butter
- 1 1/2 cups water
- 4 garlic cloves minced fine
- 1 tablespoons plus 1 teaspoon curry powder
- 1/2 teaspoon Aleppo pepper flakes or crushed red pepper, plus more for serving
- 2 tablespoons lime juice
- Kimchi, for serving (I like about 1/2 cup on my bowl)
- 1/2 cup fresh cilantro leaves
- Lime wedges, for serving
- Preheat oven to 425° with racks in top and bottom positions.
- Bring a large pot of water to a rolling boil. Add rice. Cook until just tender, 26 to 30 minutes. Drain and keep warm.
- Meanwhile, in a large bowl, toss brussels sprouts, oil, salt and black pepper. Divide between two rimmed baking sheets. Roast, tossing once and switching baking sheets from top to bottom halfway through, until golden brown and tender, 24 to 28 minutes.
- In a small pot, combine coconut milk, water, peanut butter, garlic, curry powder and Aleppo pepper. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, whisking occasionally, until slightly thickened, about 10 minutes. Remove from heat and stir in lime juice. Taste and season with salt.
- Divide rice among serving bowls. Top with curry, brussels sprouts, kimchi and cilantro. Sprinkle with more Aleppo pepper, if you want, and serve with lime wedges.
Excerpted from Help Yourself: A Guide to Gut Health For People Who Like Delicious Food © 2020 by Lindsay Maitland Hunt. Published By Houghton Mifflin Harcourt. All rights reserved.
Calories: 446kcal | Carbohydrates: 49g | Protein: 12g | Fat: 24g | Sodium: 426mg | Fiber: 7g | Sugar: 4g
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