Brussels Sprouts Curry Recipes

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BRUSSELS SPROUTS CURRY | BRUSSELS SPROUTS MASALA



Brussels sprouts curry | Brussels sprouts masala image

This Indian style stir fried brussels sprouts is super quick to make, tastes good and is healthy. Serve as a side in a meal.

Provided by Swasthi

Categories     Main

Time 25m

Number Of Ingredients 15

200 to 250 grams brussels sprouts
½ to ¾ cup onions (chopped)
1 tomato (large deseeded and chopped )
1 green chili ( slit - optional)
1½ tablespoons oil ( or butter)
2 garlic cloves ( chopped)
½ to ¾ teaspoon cumin seeds ( / jeera)
2 pinches turmeric ( / haldi)
¼ to ½ teaspoon red chili powder ( (adjust to suit your taste))
¼ teaspoon salt ((adjust to taste))
1 teaspoon coriander powder (/ daniya powder)
½ teaspoon fennel seeds powder ((sombu, sompu, saunf))
½ to ¾ cup green peas ( (fresh or frozen))
1 tablespoon coriander leaves (chopped finely)
1 tablespoon lemon juice ( (or as needed))

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.

Nutrition Facts : Calories 141 kcal, Carbohydrate 16 g, Protein 4 g, Fat 7 g, Sodium 76 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

CURRIED BRUSSELS SPROUTS



Curried Brussels Sprouts image

This recipe was an experiment that really worked. It's our new favorite brussels sprouts preparation. The secret is to caramelize the brussels sprouts. The Indian spices give the sprouts a nice zing. But it's not too spicy hot. I use Chhaya's All Purpose Curry Powder, but you could use any South Indian spice mixture. Chhayas' mix consists of roasted and ground corriander, chili and channa dal.

Provided by alvinakatz

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb Brussels sprout, trimmed and halved
1/4 onion, chopped fine
1 tablespoon vegetable oil
1/2 lemon
1/2 teaspoon kosher salt
1 teaspoon curry powder
1 cup water
1/4 teaspoon vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon Urad Dal (aka black graham)

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.

Nutrition Facts : Calories 82.5, Fat 4.4, SaturatedFat 0.6, Sodium 243.9, Carbohydrate 10.7, Fiber 4, Sugar 2.3, Protein 3.3

BRUSSELS SPROUTS & CURRY



Brussels Sprouts & Curry image

Another different way to this underated vegetable that is hated by moist! Coconut milk can be substituted for cream for a healthier option.

Provided by Tisme

Categories     < 30 Mins

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

12 Brussels sprouts
2 garlic, cloves. finely minced
2 shallots, finely chopped
3 tablespoons vegetable oil
1/2 teaspoon salt
1 tablespoon soy sauce
3/4 tablespoon curry powder
3 tablespoons cream
ice

Steps:

  • Prepare a bowl of ice water.
  • Cut brussels sprouts into halves and remove loose leaves.
  • Bring pot of water to boil, add brussels sprouts, adding the larger brussels sprouts to water first. Blanch in hot water for just about 10 seconds .
  • Stir the boiling water and sprouts, then immediately drain brussels sprouts and add to prepared ice bath. When cooled, remove brussel sprouts and place on paper towels to dry.
  • Heat pan , add the oil.when oil is heated add minced garlic and shallots and fry until brown. Add brussels sprouts,to the mix and toss.
  • Add soy sauce, salt and curry powder. Toss brussels in pan very well and cook quite quickly, but only about 1 minute . Do not overcook!
  • Remove from heat, add the cream toss and put back on the heat for about 30 seconds and toss again.
  • Serve hot.

Nutrition Facts : Calories 272.2, Fat 19.1, SaturatedFat 4.8, Cholesterol 16.6, Sodium 754.7, Carbohydrate 23.1, Fiber 3.6, Sugar 2, Protein 6.2

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