In this special recipe of mine, I use a couple of firm green tomatoes to give a zing to the curry. The growing season in Scotland is quite short, so this is another delicious way of cooking those green tomatoes!

Both the Brussel sprouts and the leaves of the plant are used in this dish. The green leaves are high in fibre, vitamins, minerals, and antioxidants. When creating the green paste for this delicious curry, I not only grind the coriander leaves but also grind the Brussel sprout leaves to create an even darker green colour in the dish. 

What You Need:

• 200gr Brussel sprouts, cut into halves
• 10 Brussel sprout leaves 
• 3 medium or 6 small green tomatoes, chopped into chunks
• 4 chestnut mushrooms, cut into halves
• 1 courgette (optional), cut into chunks
• 5 french beans (optional), each cut into 3 
• 1cm ginger, bruised 
• 3 cloves of garlic
• A handful of coriander leaves, roughly chopped
• 2 brown onions, roughly chopped 
• 2 green chillies (optional)
• 2 tablespoons of soya sauce 
• 3 tablespoons of vegetable/sunflower oil 
• 1 tin of coconut milk 
• ½ veg stock pot 
• Salt and pepper 

First Step: Make the Curry Paste

Paste 1: In a blender, blend the garlic, onions, and chillies into a paste. Set aside. 

Paste 2: In a blender or mortar, grind the coriander leaves together with 3 Brussel sprout leaves. Set aside. 

Second Step:

Prepare the stove on medium heat and pour the vegetable oil into the pan. When it is hot, pour the garlic/onion/chilli paste into the pan. Toss the bruised ginger into it too. Sauté for about 3 minutes until it turns golden brown. 

Add the tin of coconut milk, followed by the green paste of coriander and Brussel sprout leaves into the wok. Season well with 2 tablespoons of soya sauce, salt, and veg stock pot. Gently simmer and leave for about 5 minutes until bubbling. 

Keep the heat low then begin to add the vegetables starting with the Brussel sprouts, courgette, mushrooms, and French beans. Let it cook for about about 2 minutes then add the Brussel sprout leaves and chopped green tomatoes last – this will prevent the leaves and tomatoes from becoming too soggy. Let it cook for another 2 minutes then turn the stove off. 

Garnish this special green curry with more chopped coriander leaves or spring onions and serve with steamed rice or noodles. 

Dina Watt grew up in Bandung, West-Java, Indonesia and now happily married and living in Aberdeenshire, she is known as The Indonesian Cook. In her regular column, Dina shares her own adventurous recipes for delicious home cooked meals that are easy to make, mostly using the homegrown, seasonal, fresh fruits and vegetables from her own Scottish garden. Follow The Indonesian Cook on Instagram for more recipe ideas.