Curried Brussels Sprouts Recipes
BRUSSELS SPROUTS CURRY | BRUSSELS SPROUTS MASALA
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
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
Sauteed with the flavors of South India.
Provided by Mikekey *
Categories Vegetables
Time 55m
Number Of Ingredients 16
Steps:
- 1. Heat 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.
- 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.
- 3. Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes.
- 4. Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes.
- 5. Add the remaining olive oil and stir.
- 6. Add the browned Brussels sprouts and season with salt. Let cook until heated through, about 3 minutes.
- 7. Remove from heat, top with the chopped cilantro and serve warm.
CURRIED BRUSSELS SPROUTS
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
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, FLASH CURRIED
Sprouts are sort of flash fried, or stir-fried, or pan-seared, then flavored with curry. I can get the family to eat sprouts this way, and only this way. You can make it with fresh sprouts, too, but I haven't ever done so.
Provided by fluffernutter
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in an iron skillet or wok or other heavy-bottom saute pan or Dutch oven until very hot but not smoking.
- Add the sprouts and sear them, stirring often, until they are sort of flash-fried. If they dry out and seem ready to burn, add a couple of tablespoons of water.
- Add the salt and test a sprout for doneness.
- Stir in the curry powder and cook 5 minutes longer.
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- Heat oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add cumin and mustard seeds and cook, stirring frequently, until mustard seeds begin to pop, about 1 minute. Add onions, season with salt, and cook, stirring often, until onions begin to soften, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in turmeric, garam masala, if using, and cayenne; season with salt and pepper.
- Add Brussels sprouts, sweet potatoes, and chickpeas and season with salt and pepper. Stir in coconut milk and 2/3 cup water. Bring to a boil, then reduce heat to a simmer and cook until vegetables are tender, 18–20 minutes. Stir in dates and simmer, uncovered, about 3 minutes more. Serve curry dolloped with yogurt.
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- Roasted Brussel Sprout: Trim and slice brussel sprout lengthwise. Add to a wide bowl with 3 tablespoons of oil. Toss to coat well. Transfer to sheet pan. Season with generous pinch or 2 of salt and pepper. Roast for 20-22 minutes or until brussel sprouts are tender and slightly charred.
- Curry Sauce: In meantime, heat remaining oil in a sauce pan. Add shallot and garlic. Saute until onions are soft. Don't let garlic burn. Add curry powder and paprika. Heat for 20 seconds, then deglaze with 1 tablespoon lime juice. Mix in agave (or honey if using). Add in coconut milk. Boil until coconut milk thickens making a glistening curry sauce that coats spoon well. Stir in golden raisins. Season with generous pinch or two of salt. Taste and adjust sweet and lime juice.
- To finish, you can either transfer brussel sprouts to serving dish. Drizzle with curry sauce. Or Add roasted brussel sprout in pan with curry sauce. Cook sprouts with sauce until these pick some flavor and are heated through. Serve and enjoy!
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Estimated Reading Time 4 mins
- Heat 1 tsp oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add the Brussels sprouts and cook for 4-5 minutes or until brown on some sides. Stir, Then cover and steam for a minute. Remove carefully from skillet.
- Add 1 tsp oil and heat over medium heat. Add onion, garlic, chili and a good pinch of salt. Cook until translucent.
- Add the spices and 1/4 tsp salt and mix in. Add the tomatoes and 1/4 cup water and cook until tender. Mash the larger tomato pieces.
CURRY-ROASTED BRUSSELS SPROUTS - HOME SWEET SWEDEN
From homesweetsweden.com
Estimated Reading Time 4 mins
- Start off by preheating your oven to 180 degrees Celsius. While the oven heats up, trim the stalks from the sprouts and remove any dirty leaves from the sprouts, before slicing in half.
- Mix the oil with the spices and garlic and toss the prepared sprouts in the oil mixture, turning well to ensure they're well coated.
- Lay out on a roasting tray and sprinkle on a bit of salt and freshly ground black pepper. Place into the hot oven. Roast in the oven for about 20-30 minutes according to preference. Some people prefer their sprouts with a bit of bite, others prefer them soft all the way through.
CURRY-ROASTED BRUSSELS SPROUTS | THE MISSING LOKNESS
From themissinglokness.com
Estimated Reading Time 3 mins
- In a large bowl, add the Brussels sprouts. Toss with vegetable oil. Season with salt and pepper. Combine well. Transfer to a baking sheet and arrange them cut-side down. Cook in the oven for 25 minutes.
- Remove the Brussels sprouts from oven and transfer back to the large bowl. Sprinkle with curry powder and toss with a spoon. Dump the Brussels sprouts back to the baking sheet. Cook in the oven for another 10 – 14 minutes, until they are tender and browned.
- Transfer the Brussels sprouts to a large serving bowl. Sprinkle with dried cranberries. Serve hot or at room temperature.
CURRY SIMMERED BRUSSELS SPROUTS RECIPE | COOKIN' CANUCK
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Estimated Reading Time 3 mins
- Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat. Add the Brussels sprouts, cut side down and cook until the cut sides are golden brown, 1 to 2 minutes. Transfer the Brussels sprouts to a bowl.
- Add the onion and ginger, and cook until the onion is tender and starting to brown. Add the garlic and cook for 30 second.
CURRIED BRUSSELS SPROUT SOUP | COOK VEGGIELICIOUS
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Estimated Reading Time 4 mins
- Add 2 cloves of chopped garlic and a 2cm piece of chopped ginger. Sauté for a further minute then add 1 teaspoon turmeric, 1 teaspoon chilli powder (if using) and 1 teaspoon ground cumin. Stir well and cook for a minute.
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From iwashyoudry.com
Estimated Reading Time 4 mins
- Combine the brussel sprouts, carrots, chicken, olive oil, curry powder, garlic powder, salt and pepper in a large bowl and toss to evenly coat. Spread into an even layer on a large baking sheet. Bake for 15 minutes, stir, and bake for an additional 10 to 15 minutes, until nicely roasted.
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- To make the creamy curry sauce, simply melt 3 tbsp of butter in a small sauce pan over medium low heat and whisk in the curry powder until smooth. Gradually whisk in the remaining ingredients until smooth and let simmer over low heat, whisking occasionally, for 10 minutes. *Stir in the garam masala just before serving if desired.
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- Remove 2-3 of the top leaves on your brussel sprouts, then very carefully trim a tiny bit of the stem, wash and cut in half. Set aside.
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