If you like sriracha you have to try this recipe. But fair warning – this is a spicy dish. The Sriracha and curry combination is hot, but so good. You can use whatever vegetables you happen to have on hand, but I loved the combination of brussel sprouts and cauliflower. In total this recipe took me about 20 minutes to make, and would be good served over some type of grain.
To make vegetables cook faster on a busy night, I use a trick of steaming and sauteing them at the same time. I cook them in a frying pan with a little oil, but put a lid on as well. Try it next time you’re cooking vegetables to speed up the process.
Curry and Sriracha Cauliflower and Brussel Sprouts with Chickpeas
1 cup cauliflower florets
1 cup halved brussel sprouts
1/2 cup chickpeas
1 tbsp curry powder
1 tbsp sriracha
1 tsp sesame oil (or any oil you have on hand)
1 tsp chopped garlic
4 tbsp rice vinegar
1 tbsp water
Saute cauliflower and brussel sprouts in a little oil for about 5 minutes. Meanwhile combine curry powder, sriracha sauce, sesame oil, rice vinegar, and water – mix well. Pour sauce over vegetables in pan, making sure to coat all vegetables. Cook for 5 more minutes (or until vegetables are cooked). Add chickpeas and cook for two minutes. Remove from heat and plate.