Spicy Brussels Sprouts With Sour Cream Curry Recipes

OVEN BAKED SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

Steps:

• Brussels: Preheat oven to 400 degrees. On a large baking tray, toss Brussels with cumin, salt, cayenne, mango powder and oil. Bake for 15 minutes, carefully stirring them once after 6 minutes. Remove from oven and set aside. Sour cream curry Ina medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until golden brown. add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek sees and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes

SOUR CREAM CURRY (TO BE SERVED WITH SPICY BRUSSELS CRUMBLE)

Steps:

• In a medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until garlic is also golden brown. Stir in pureed tomatoes (or the list of three subs), mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water (if you have not used subs) and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the cour cream buttermilk mixture. stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top baked Brussels sprouts with sour cream curry and serve immediately.

BRUSSELS SPROUTS IN SOUR CREAM (BELGIUM)

Steps:

• Put the sprouts in a steamer & cook for about 10-12 minutes or until just tender.
• About half way through the cooking time for the sprouts, in a large skillet fry the bacon for 5 minutes or until crisp, then remove the bacon to cool, & in the same skillet saute the chopped onion for several minutes.
• Crumble the cooled bacon & add it, along with the sprouts, to the skillet. Add the remaining ingredients & mix thoroughly.
• Serve warm.

BRUSSELS SPROUTS WITH SOUR CREAM SAUCE

Steps:

• Cook sprouts according to package directions and drain.
• In saucepan, saute onion in margarine about 4 minutes.
• Stir in flour, brown sugar, mustard and salt and pepper, mixing well.
• Gradually add milk, stirring constantly.
• Bring mixture to a boil; then simmer for 2 minutes.
• Reduce heat and add sour cream; just enough to heat through.
• Pour sprouts in serving dish and cover with cream sauce.

SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

Steps:

• Sprouts: Preheat oven to 400 degrees. In a large bowl, toss sprouts with oil. In a smaller bowl, mix together cumin, slat, cayenne and mango powder. mix with sprouts and spread on large baking sheet. bake for 15 minutes, carefully stirring them once after 6 minutes. (The spices should be cooked and the Brussels sprouts slightly dry but not wilted.) Remove from the oven and set aside. Sour Cream Curry: Heat oil in a medium pot on medium high heat for 45 seconds. add onion and sauté for 5 minutes, or until golden brown. add garlic and sauté for 2 to 3 minutes, or until garlic is also golden brown. Stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes. to prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream mixture. Stir well, then pour the sour cream mixture into the pot of curry. Using a whisk, mix well and simmer, stirring constantly, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top baked sprouts with sour cream curry and serve immediately.