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Brussels Sprouts meet curry leaves

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.

Serves 4

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!

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Comments

  1. I love Brussels sprouts!
    Not sure I have a source for the fresh curry leaves. Is there a substitute?

  2. Judy – Sadly there is no substitute. Do you ever buy anything from Amazon? They are selling curry leaves now. Also, your closest Indian store should carry them.

  3. This looks amazing, Monica! Can’t wait to try it out.

  4. I love brussel sprouts and this looks like a fun new way to make them – I’ve always wanted to try cooking with fresh curry leaves. Looks great!

  5. Very tasty sounding and looking. I’m curry leaf challenged too, here in the South of France, but I’ll be back in the UK by the end of the year and will have no problem then. And… I’m going to India for the first time next year – a wedding in Hyderabad and then on tour. So, so looking forward to the spices : )

  6. I can’t wait to try this! I love brussel sprouts, too. Always looking for new way to make them, and this sounds yummy.

  7. Monica, I love brussels sprouts and Indian flavors (of course!). Can’t wait to try this!!

  8. Kalyani says:

    Monica – I made this dish last night and my family loved it….even my kids gobbled it up! What an easy and delicious recipe. Thanks!

  9. This is one healthy and delicious dish. Thanks for sharing with us this great recipe!

  10. Hey Monica!!!
    I am Sarah , a food blogger @ http://www.vazhayila.com.
    I love your recipes and tried the “Hotshots” from Modern Spice with lil changes here and there…We loved it!!!
    I have posted the same in my blog …Thank you for all your simply awesome recipes.

  11. what an amazing idea for an unlikely combo. I saw your book in the library the other day, planning to borrow soon and review on my site :) i cook only vegetarian though so will be from that angle!

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