less than 30 mins
10 to 30 mins
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Put a dash of olive oil in a large saucepan and add the Brussels sprouts and blanched potatoes and cook for about four minutes until browned all over.
Add all the spices and cook for a further two minutes or so, until the spices give off a deep aroma.
Add the white wine, stock cube, orange juice, red wine vinegar and sesame seeds and cook for a couple more minutes. Stir to ensure the stock cube dissolves fully.
In a separate bowl, combine the coriander and orange.
Pour the curry into a serving bowl and top with the mixed coriander and orange. Spoon over the yoghurt just before serving.