Brussels Sprouts Flash Curried Recipes

BRUSSELS SPROUTS CURRY | BRUSSELS SPROUTS MASALA

Brussels sprouts curry | Brussels sprouts masala image

This Indian style stir fried brussels sprouts is super quick to make, tastes good and is healthy. Serve as a side in a meal.

Provided by Swasthi

Categories Main

Time 25m

Number Of Ingredients 15

Ingredients

200 to 250 grams brussels sprouts
½ to ¾ cup onions (chopped)
1 tomato (large deseeded and chopped )
1 green chili ( slit - optional)
1½ tablespoons oil ( or butter)
2 garlic cloves ( chopped)
½ to ¾ teaspoon cumin seeds ( / jeera)
2 pinches turmeric ( / haldi)
¼ to ½ teaspoon red chili powder ( (adjust to suit your taste))
¼ teaspoon salt ((adjust to taste))
1 teaspoon coriander powder (/ daniya powder)
½ teaspoon fennel seeds powder ((sombu, sompu, saunf))
½ to ¾ cup green peas ( (fresh or frozen))
1 tablespoon coriander leaves (chopped finely)
1 tablespoon lemon juice ( (or as needed))

Steps:

Wash and remove any yellow leaves over the brussels sprouts. Cut them to 2 and slightly remove the core towards the top.
Heat oil and saute garlic and cumin.
When the garlic begins to smell good, add onions and saute until lightly golden.
Add tomatoes, turmeric and salt. Saute for a minute.
Cook covered until the tomatoes turn mushy.
Add chili powder, coriander powder, fennel powder and green chili. Saute until the masala smells good.
Add brussel sprouts and green peas.
Saute on a medium heat for 2 to 3 mins.
Cover and cook just for another 2 mins.
Open the lid and check if cooked till al dente. Also check the salt.
Saute on a high flame for another 2 mins or until cooked al dente.
Add coriander leaves and switch off the stove.
Squeeze in the lemon juice. Mix and serve.

Nutrition Facts : Calories 141 kcal, Carbohydrate 16 g, Protein 4 g, Fat 7 g, Sodium 76 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

CHARLIE'S SWEET ISLAND BRUSSELS SPROUTS

Charlie's Sweet Island Brussels Sprouts image

A sweet yet mildly spicy Caribbean rendition of an old vegetable staple makes what sometimes is a bitter-tasting veggie, liked by few, into an exciting side dish. After snowblowing a traditional Michigan winter evening, Charlie yearned for the island taste. He blended this up and it was requested again three nights in a row.

Provided by jennifer-cita

Categories Side Dish Vegetables Brussels Sprouts

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

¼ cup butter
2 tablespoons olive oil
2 pounds Brussels sprouts, trimmed and halved lengthwise
2 teaspoons garlic powder
1 tablespoon jerk seasoning
1 tablespoon curry powder
1 tablespoon brown sugar

Steps:

Melt butter with olive oil in a large skillet over medium heat. Stir in Brussels sprouts, garlic powder, jerk seasoning, curry powder, and brown sugar. Cook and stir the Brussels sprouts, tossing them in the butter and seasonings, until tender, 5 to 10 minutes.

Nutrition Facts : Calories 191.2 calories, Carbohydrate 17.7 g, Cholesterol 20.3 mg, Fat 12.8 g, Fiber 6.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 313.8 mg, Sugar 6.1 g

CURRIED BRUSSELS SPROUTS

Curried Brussels Sprouts image

This recipe was an experiment that really worked. It's our new favorite brussels sprouts preparation. The secret is to caramelize the brussels sprouts. The Indian spices give the sprouts a nice zing. But it's not too spicy hot. I use Chhaya's All Purpose Curry Powder, but you could use any South Indian spice mixture. Chhayas' mix consists of roasted and ground corriander, chili and channa dal.

Provided by alvinakatz

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb Brussels sprout, trimmed and halved
1/4 onion, chopped fine
1 tablespoon vegetable oil
1/2 lemon
1/2 teaspoon kosher salt
1 teaspoon curry powder
1 cup water
1/4 teaspoon vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon Urad Dal (aka black graham)

Steps:

Saute onions in oil until transparent.
Add brussels sprouts and cook on medium heat until starting to brown, but aren't charred.
Add salt and the all-purpose curry powder.
Add water, cover, and steam until water is absorbed and the sprouts are brown, soft, and creamy.
Heat 1/4 teaspoon oil in a small pan.
When hot, add the mustard seeds.
When they start to pop or turn grey, add the urad dal. Cook until dal is light brown. (You can omit the urad dal if you don't have any handy.).
Pour "sputtered" ingredients into the sprouts.
Add squeezed lemon juice and stir and serve.

Nutrition Facts : Calories 82.5, Fat 4.4, SaturatedFat 0.6, Sodium 243.9, Carbohydrate 10.7, Fiber 4, Sugar 2.3, Protein 3.3

BRUSSELS SPROUTS, FLASH CURRIED

Brussels Sprouts, Flash Curried image

Sprouts are sort of flash fried, or stir-fried, or pan-seared, then flavored with curry. I can get the family to eat sprouts this way, and only this way. You can make it with fresh sprouts, too, but I haven't ever done so.

Provided by fluffernutter

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs Brussels sprouts, thawed or cooked and cooled
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon garam masala powder

Steps:

Heat the oil in an iron skillet or wok or other heavy-bottom saute pan or Dutch oven until very hot but not smoking.
Add the sprouts and sear them, stirring often, until they are sort of flash-fried. If they dry out and seem ready to burn, add a couple of tablespoons of water.
Add the salt and test a sprout for doneness.
Stir in the curry powder and cook 5 minutes longer.

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