First, halve the sprouts and remove the scruffy outer leaves. Then, mix coconut milk, curry powder and salt. This imparts a spicy richness to the dish. Pour the mix over the Brussles sprouts and arrange on a baking tray. Make it easy to tidy up by lining the tray with parchment paper. I like to put these cabbage-wannabes in a cold oven and preheat to 400F - this cooks them quickly and browns the sprouts.
Serve with ginger coconut rice. Simply add ginger, unsweetened coconut flake and a smidgen of coconut milk to rice and prepare as normal.