1.In a saucepan of boiling water, blanch sprouts 4-5 minutes, until almost tender. Drain well.
2.In a large frying pan, melt half the butter on high. Saute bacon 2-3 minutes, until lightly golden.
3.Add sprouts and reduce heat to medium. Saute 4-5 minutes, until lightly caramelised. Stir in curry powder and pine nuts and cook 1 minute more, until fragrant and nuts are lightly toasted.
4.Add remaining butter to pan and toss through. Season to taste.