curried brussels sprouts
Sauteed with the flavors of South India.
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons olive oil
- 1 pound brussel sprouts, outer leaves removed and halved lengthwise
- 1/4 teaspoon black mustard seeds
- 1/4 teaspoon cumin seeds
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 1/4 teaspoon ground turmeric
- 1 small bay leaf
- 1/8 teaspoon garam masala
- 1/8 teaspoon ground coriander
- 4 cloves garlic, minced
- - 2-inch piece gingerroot, peeled and minced
- 1 medium red onion, peeled and chopped
- 1 - ripe tomato, chopped
- 2 teaspoons kosher salt
- 2 tablespoons chopped fresh cilantro
How To Make curried brussels sprouts
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Step 1Heat 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.
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Step 2Heat 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.
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Step 3Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes.
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Step 4Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes.
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Step 5Add the remaining olive oil and stir.
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Step 6Add the browned Brussels sprouts and season with salt. Let cook until heated through, about 3 minutes.
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Step 7Remove from heat, top with the chopped cilantro and serve warm.
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