Curried Brussels Sprouts Recipes

BRUSSELS SPROUTS CURRY | BRUSSELS SPROUTS MASALA

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.

CURRIED BRUSSELS SPROUTS

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.

CURRIED BRUSSELS SPROUTS

Steps:

• 1. Heat 1 tbsp. olive oil on high in a large skillet with a lid. Add Brussels sprouts, cut side down. Turn the heat down to medium and let the sprouts brown, 5 minutes. Stir and cover; let steam another 5 minutes. Take the sprouts off the heat, remove from pan and let cool.
• 2. Heat 1 tbsp. olive oil in the same skillet, toss in the whole cumin seeds and the mustard seeds till fragrant, 20 seconds. Stir in the remaining spices and heat for another five seconds.
• 3. Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes.
• 4. Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes.
• 5. Add the remaining olive oil and stir.
• 6. Add the browned Brussels sprouts and season with salt. Let cook until heated through, about 3 minutes.
• 7. Remove from heat, top with the chopped cilantro and serve warm.

BRUSSELS SPROUTS, FLASH CURRIED

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.