Indian spiced leftover roasties & brussels sprouts

Name: Indian spiced leftover roasties & brussels sprouts | Asda Good Living
Total time: 40 min
Yield: 10
Cuisine: Indian
Ingredients: 3 tbsp Vegetable Oil; 450g cooked Sprouts, halved (about 600g raw); 1 Onion, finely diced; 2 Garlic cloves, crushed; 3cm piece of fresh Ginger (about 20g), grated; ½ Red Chill, chopped, plus extra to garnish; 1 tbsp Turmeric; 1 tbsp ground Coriander; 1 tbsp Cumin seeds; 900g cooked Roast Potatoes, halved; 150g Asda Cranberry Sauce; ½ tsp ground Cinnamon; 1.5cm piece Ginger (about 10g or 1 tsp), grated; A pinch of All Spice

Earthy Indian spices with a chilli kick bring a new lease of life to Christmas veg.

By Asda Good Living,23rd October 2023

Cook: 40 Mins

Serves: 10

Price: £0.35 per serving

Nutritional Information

Each 156g serving contains

Energy
1619kj
248kcal

12%

Fat
9.5g

Med
14%

Saturates
1.1g

Low
6%

Sugars
10g

Med
11%

Salt
0.03g

Low
1%

of your reference intake.
Typical energy values per 100g:
1038kj/248kcal

Ingredients

3 tbsp Vegetable Oil

450g cooked Sprouts, halved (about 600g raw)

1 Onion, finely diced

2 Garlic cloves, crushed

3cm piece of fresh Ginger (about 20g), grated

½ Red Chill, chopped, plus extra to garnish

1 tbsp Turmeric

1 tbsp ground Coriander

1 tbsp Cumin seeds

900g cooked Roast Potatoes, halved

150g Asda Cranberry Sauce

½ tsp ground Cinnamon

1.5cm piece Ginger (about 10g or 1 tsp), grated

A pinch of All Spice

Method

Add 1 tbsp oil to a large frying pan over a medium-high heat. When hot, add the sprouts along with some salt and black pepper and fry for 10 mins, stirring regularly, until crisp and golden. Transfer to a plate lined with kitchen paper and set aside. Not a sprout fan? Swap them for 180g spinach – add to the pan 2 mins before the potatoes are cooked, stirring just enough to wilt the leaves.

Return the pan to the heat with the remaining 1 tbsp oil. Add the onion and soften over a medium heat for 5-8 mins. Add the garlic, ginger, chilli, turmeric, ground coriander and cumin seeds and fry for a further 1-2 mins, until fragrant. If needed, add a splash of water to the pan.

Add the roast potatoes to the pan with the remaining 1 tbsp oil and turn up the heat to medium-high. Add a pinch of salt and plenty of black pepper and cook for 8–10 mins, stirring, until crispy.

Meanwhile, mix together all the ingredients for the spiced cranberry sauce. Set aside.

When ready to serve, return two-thirds of the sprouts to the pan and heat through, stirring, for 1 min. Pile into a serving dish with the remaining crispy sprouts on top and serve alongside the spiced cranberry sauce.

To reheat, place in an ovenproof dish, cover with foil and cook for 20-30 mins at 200ºC/180ºC/gas 6 until piping hot. You could microwave them, but you’ll lose the crispiness.