Flower Sprouts

Sweet potato curry with Flower Sprouts

Flower Sprouts: The breed of rose and kale was launched by the British seed producer “Tozer Seeds” in 2010 after 15 years of development. The result – a putty cabbage with green ruffle leaves and purple stripes that tastes delicious and scores as an antioxidant.


Sweet potato curry with Flower Sprouts

Keyword coconut milk, Fenugreek leaves, Flower Sprouts, ginger, sweet potato, sweet potato curry, turmeric
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people


  • 650 g sweet potato roughly diced
  • 450 g Vitelotte Blue Potato, diced
  • 15 Flower Sprouts
  • 1 onion finely diced
  • 2 tbsp dried Fenugreek leaves
  • 400 ml coconut milk
  • 1/2 organic lemon juice and zest
  • 1 handful Coriander leaves
  • 1 handful Coconut chips
  • Coconut oil for frying
  • 1 shallot
  • 1 clove of garlic
  • 1 red chilli pepper
  • 5 cm turmeric
  • 5 cm ginger
  • 3 coriander roots
  • 4 tsp curry powder Indian
  • 1 tsp salt
  • Some coconut oil


  • For the curry paste the shallot, clove garlic, chilli pepper, turmeric, ginger and coriander roots finely dice. Place all the ingredients in a blender and mash. If necessary, add some coconut oil. The curry paste is well sealed in the refrigerator for at least 14 days.
  • Chest the finely diced onion in coconut oil until glassy, add the sweet potato cubes and the Vitelotteslices and fry briefly. Deglaze with the coconut milk. Simmer with the lemon feasts over a medium heat for about 10 minutes.
  • Add fenugreek leaves to the curry and season with the curry paste and salt, depending on your taste. Simmer for about 5 minutes.
  • Meanwhile, fry the Flower Sprouts in coconut oil from all sides.
  • Before serving, add the lemon juice to the curry. Arrange the curry in bowls and garnish with the Flower Sprouts, coconut chips and coriander.

The Flower Sprouts combine the nutty freshness raw kale leaves-with the mild, sweet aroma of young Brussels sprouts.
Flower Sprouts have short cooking times and are quickly prepared. In the pan with little oil or in the salted water for a maximum of five minutes. In this, however, like all other types of coal, they should not actually be cooked. There are amounts of iron and calcium stored in the Flower Sprouts, as well as vitamins K, C and B6. Especially since this vegetable also thrives quite well in the greenhouse in winter and provides us with freshly harvested vital substances at the end of the cold months without leaving a heavy stomach: The Sprouts have only 45 calories per 100 grams.
The Flower Sprouts are also versatile:
They taste superbly cold as a salad, blanched as a side dish, to pasta with mushrooms, to meat, to curries. Also very fine, briefly fried with oven-braised pumpkin crevices and crooked bacon or from the wok with ginger, chilli and teriyak sauce.