Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Curried Brussels Sprouts
Curried Brussels Sprouts
About the Recipe
This recipe was inspired by classic South Indian curry dishes. The Brussels sprouts retain a hint of bite in the center, while the garam masala and onion add a sweetness that offsets the sprouts’ flavor nicely.
By: Todd Coleman
Yield: serves 4
Ingredients:
3 tbsp. olive oil
1 lb. Brussels sprouts, outer leaves removed and halved lengthwise
1⁄4 tsp. black mustard seeds
1⁄4 tsp. whole cumin seeds
1⁄8 tsp. ground cumin
1⁄8 tsp. ground chile powder
1⁄4 tsp. ground turmeric
1 bay leaf
1⁄8 tsp. ground garam masala powder
1⁄8 tsp. ground coriander
4 cloves garlic, minced
1 (2″) piece ginger, minced
1 ripe tomato, chopped
2 tsp. kosher salt
2 tbsp. cilantro, chopped
1 medium red onion, chopped
Getting it done:
1. Heat 1 tbsp. olive oil on high in a medium skillet. Add Brussels sprouts, cut side down. Turn the heat down to medium and let the sprouts brown, 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. Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes. Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes. Add the remaining olive oil and stir. Add the browned Brussels sprouts and season with salt. Let cook 1 minute. Remove from heat, top with the chopped cilantro and serve warm.
Ingredients:
3 tbsp. olive oil
1 lb. Brussels sprouts, outer leaves removed and halved lengthwise
1⁄4 tsp. black mustard seeds
1⁄4 tsp. whole cumin seeds
1⁄8 tsp. ground cumin
1⁄8 tsp. ground chile powder
1⁄4 tsp. ground turmeric
1 bay leaf
1⁄8 tsp. ground garam masala powder
1⁄8 tsp. ground coriander
4 cloves garlic, minced
1 (2″) piece ginger, minced
1 ripe tomato, chopped
2 tsp. kosher salt
2 tbsp. cilantro, chopped
1 medium red onion, chopped
Getting it done:
1. Heat 1 tbsp. olive oil on high in a medium skillet. Add Brussels sprouts, cut side down. Turn the heat down to medium and let the sprouts brown, 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. Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes. Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes. Add the remaining olive oil and stir. Add the browned Brussels sprouts and season with salt. Let cook 1 minute. Remove from heat, top with the chopped cilantro and serve warm.
About the Recipe
This recipe was inspired by classic South Indian curry dishes. The Brussels sprouts retain a hint of bite in the center, while the garam masala and onion add a sweetness that offsets the sprouts’ flavor nicely.
By: Todd Coleman
Yield: serves 4
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