1smallchili pepper, thai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely)
1mediumyellow or red onion, diced
1mediumcarrot, thinly sliced
1mediumred or yukon gold potato, diced (or 1 small sweet potato, diced)
1/2poundof brussels sprouts, bottoms cut off and sliced in half
1canof coconut milk, full fat
2Tablespoonsof tahini (or nut butter of choice)
1Tablespoonof rice vinegar, or other vinegar
1Tablespoonof agave, or sweetener of choice
1Tablespoonof soy sauce, tamari or coconut aminos (soy sauce substitute)
1/2teaspoonof salt, or to taste
1/4teaspoonof black pepper
1/4cupof sesame seeds, toasted in skillet until golden (or chopped toasted peanuts)
1/4cupof cilantro, chopped (optional)
1teaspoonof sesame oil (optional)
In a skillet, saute onion, garlic, ginger, and chili pepper in a tsp of sesame oil, or if omitting oil use a non-stick skillet. Cook over medium heat 2-3 minutes until softening and fragrant.
Add potato and brussels sprouts and toss well to coat. Add coconut milk through black pepper and stir well. Bring to a gentle simmer and cover pan, cooking 5-10 minutes over medium low heat until potato and sprouts are cooked through and tender.
Toast sesame seeds or nuts over low heat until turning golden. Remove from heat and grind in mortar and pestle if you have one, or a quick whir in a coffee grinder works too. If you want to skip this step, that's fine, but grinding them lightly really enhances the flavor.
Season to taste with salt and pepper, top with cilantro if using, and sesame or nuts. Serve over rice, noodles, or quinoa.