Brussels Sprouts Curry

• 1 teaspoon neutral oil (or sesame oil)
• 3 cloves garlic (peeled and chopped)
• ginger (1-inch piece, finely chopped)
• 1 small chile pepper (thai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely))
• 1 medium onion (yellow or red , diced)
• 1 medium carrot (thinly sliced)
• 1 medium potato (diced (gold, yukon, sweet, russet are all okay))
• ½- pound brussels sprouts (bottoms cut off and sliced in half)
• 1 can full-fat coconut milk (13.5-ounce)
• 2 tablespoons tahini (or nut butter of choice)
• 1 teaspoon turmeric
• 1 tablespoon rice vinegar (or other vinegar)
• 1 tablespoon agave (or sweetener of choice)
• 1 tablespoon soy sauce (tamari or coconut aminos (soy sauce substitute))
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ¼ cup sesame seeds (toasted in a skillet until golden (or chopped toasted peanuts))
• ¼ cup cilantro (chopped (optional))
• 1 teaspoon sesame oil (optional)

Converted measurements are approximate; the original source remains authoritative.

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