Small Bowl #18

 

I had a half a can of coconut milk open in my fridge (transferred to a jar; I know you shouldn't store things in cans like that), so that was the inspiration for making this brussels sprouts curry from the recipe at Plant Based on a Budget. It was one of those rebellion-against-protein type days, so this was right up my alley. 

To keep things balanced, though, I topped it with chopped peanuts, and I was happy to see the tahini in this recipe, too--sometimes, one needs protein layers rather than proteins per se. I also finished off the meal with a cup of homemade soy milk hot cocoa, which is a happy compromise when I'm averse to obvious protein sources (i.e., tofu, lentils, chickpeas, etc.).

I really enjoyed this! I would make something like this again, easily. But next time, I'll use the seeds from my hot pepper--I just used a seeded jalapeno this time and it didn't seem to contribute any heat at all. I added garlic chili sauce when I ate it, which solved that problem.