Slowly cooking my way through this cookbook, and this recipe is, as always, loosely based on the recipes in that book. In this case very loosely. Why lazy-ass? Because the main ingredients (Brussels sprouts, big white beans, and quinoa), all came from the freezer. The Brussels sprouts bought frozen and, more importantly, trimmed, and the beans and quinoa already cooked and frozen in smaller batches.

400 g Brussels sprouts, trimmed

2 tblsp oil or ghee

2 tsp mustard seeds

Half tsp asafoetida

Dried curry leaves

2 large-ich red onions, sliced

2 cloves garlic, chopped

2 tblsp ginger, chopped

2 green chilies, deseeded and chopped

1 tsp turmeric

Chopped coriander

3 tblsp chopped hazelnut

Sizzle the onions and the mustard seeds in the oil or ghee till the mustard seeds start to pop.

Add asafoetida and curry leaves, stir, and sizzle for a moment.

Add ginger, garlic green chili, and turmeric and mix well.

Add the Brussels sprouts and a pinch of salt and sauté for a couple of minutes.

Add the big white beans, cover and cook for another 2-3 minutes on low heat till the sprouts are tender. Sprinkle with water if needed.

Add the quinoa, chopped hazelnuts (and another two cloves of garlic, but that is just me – I love relatively fresh garlic and I do believe in the nutritional benefits) and sauté for another minute.

I also add nutritional yeast to a lot of dishes now, since I have been told to up my B12 levels but not via supplements.