This is one of my personal favorite recipes from Modern Spice. I just adore Brussels sprouts and making them spicy made them taste even better! I updated this recipe and now it uses coconut oil. While you can cook this with any oil, the coconut really makes the flavors shine through. Enjoy!
Brussels Sprouts, Leeks, and Curry Leaves
By Monica Bhide, Modern Spice (Simon & Schuster, 2009)
You will never look at Brussels sprouts the same way again after this you try this recipe. While they are not a traditional Indian vegetable, Brussels sprouts have found their way into my kitchen. Honestly, I first tried them to see why so many Americans disliked them! They tasted mostly like mini cabbages but a bit bland so I decided to spice them up a bit. Before using the sprouts, remove a few of the outer leaves if they are hard and damaged. Also, be sure the leeks are clean: after you have chopped them, place them in a bowl of cold water and then strain through a sieve. Place them on a paper towel and pat dry.
Prep/Cook time: 25 minutes
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
10 to 15 fresh curry leaves
2 whole dried red chiles, broken
15 Brussels sprouts, trimmed and chopped (about 1 pound)
2 medium leeks, white and green parts only, chopped
3 tablespoons chopped dry-roasted peanuts
1?2 teaspoon ground turmeric
1?2 teaspoon red chile powder or red chile flakes
1 teaspoon ground coriander
1?4 teaspoon table salt to start
1. Heat the vegetable oil in a large lidded skillet over medium heat. When the oil shimmers, add the mustard seeds. When the seeds begin to sizzle, add the curry leaves, dried chiles, Brussels sprouts, and leeks.
2. Sauté for 5 to 6 minutes on medium heat, until the vegetables begin to brown.
3. Add the peanuts, turmeric, red chile powder, coriander, and salt. Mix well. Cook for another 2 minutes.
4. Add about a tablespoon of water, cover, and reduce the heat to low. Cook for 10 to 12 minutes, until the vegetables are tender and completely cooked through. Serve immediately.
Photos by the lovely Sala Kannan. Thanks!