Saturday, August 22, 2015

Brussels Sprouts with Indian spices

2 lbs. Brussels Sprouts

2 tablespoons olive oil

1 teaspoon whole cumin seed

1 teaspoon whole black mustard seed

8 cloves of garlic, grind into paste

2 inches of ginger, grind into paste

1 tablespoon coriander powder

½ teaspoon paprika

½ teaspoon turmeric

1 teaspoon salt

2 small roma tomatoes, diced

1 lime, juiced

½ bunch cilantro leaves, chopped

1)    Wash and cut Brussels sprouts into bite size chunks, discarding tough stems and leaves.

2)    In a large, heat two tablespoons olive oil on medium heat.  Add cumin and mustard seeds.

3)    When the cumin seeds are browned and the mustard seeds start popping, add ginger-garlic paste. Cook for 2-3 minutes until golden brown.

4)    Add dry spices and cook for 2-3 minutes until aromatic. (If you don't want to deal with all the spices, just use 1-2 teaspoons curry powder.)

5)    Add Brussels sprouts and mix well. Cover and cook for 7-10 minutes or until the Brussels sprouts are crisp-tender.

6)    Add diced tomatoes and cook for 2-3 minutes.

7)    Remove from heat and mix in lime juice and cilantro leaves. Serve. Makes 8 side dish portions or 4 main dish portions.

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