Spicy brussel sprouts

Let’s face it, the brussel sprout is a bit evil. They can easily turn to mush and taste horrific.  They most definitely have never  left me salivating in anticipation. But they are currently in season, are Scottish grown and hey, like all brassica, are good for you . Last night around 3am when I couldn’t sleep I had an epiphany and decided to overcome my aversion to B.S. with a smattering of spice. A quick google (who knew this was a verb!) led to the delicious sounding Spicy brussel sprouts with leeks and curry leaves. I made a few changes. Perhaps I should have stuck to the original recipe as frankly, the results were not overwhelming. I thought it was alright for a first attempt but hubby  felt something extra was needed so I quickly roasted a papad for him. Also, we both agreed that it didn’t go well with rice. Next time I’ll serve it with rotlis or paratha and some pickles. I may also stick in some ghee and roasted chestnuts. I’m still not convinced about BS and peanuts though.

Ingredients:

  • 2 tbs groundnut oil (future improvement will be 1 tbs oil and 1tbs ghee)
  • 1 tsp mustard seeds and a few fenugreek seeds
  • Pinch of asafoetida (I forgot about this completely. I don’t think it’s essential)
  • 1 leek trimmed, washed and sliced into 1/2 cm discs (around 100g)
  • 1/2 tbs grated ginger
  • 1 fresh green chili finely chopped
  • 200 g brussel sprouts. This was the finished weight after washing, removing tough outer leaves, trimming off stalk end and quartering
  • 10-15 fresh curry leaves. These can overwhelm a dish somewhat so you could add much less IMHO
  • 1/4 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp coriander/cumin powder (dhana jeeru)
  • 1 tsp sugar
  • Lemon juice to taste
Cooking:
  • Heat oil over a hot / medium heat in a heavy frying pan or pot
  • Add mustard / fenugreek seeds and wait for them to sizzle
  • Add the leeks and cook until they start to soften frequently stirring
  • Add the ginger and chili and cook for about half a minute
  • Add the brussel sprouts, curry leaves and spices
  • Turn down the heat to medium and stir fry the mix until the sprouts begin to soften. The original recipe includes water but I didn’t want to risk mushiness so relied on the water content of the sprouts.
  • Once you are happy with the consistency serve with a form of bread (naan, rotli or paratha but defo not rice), papads and pickles.
Photos:
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5 thoughts on “Spicy brussel sprouts

  1. Pingback: Red Chilli Spiced Brussels Sprouts Pasta Quick Easy Food Recipes

  2. This sounds like a great variation for the humble BS, You either love them or heat them, SiL is Vegi but cannot abide BS but is forced to eat one on Christmas day!

    Right I am now going to search for the BS and cheese pie!

    Susan

    • I’m the same. But gotta love them as they are full of goodness. You must check out the A2K blog which has the tart on it. She’s got some wonderful recipes.

  3. This is something I should try, esp as i am lookign for ways to enjoy BS. I have some sprouts, but unfortunately won’t be able to try it spiced up yet, as my husband has requested another BS tart with blue cheese – oh well there will be a next time.

    • I saw your tart… wonder if I can substitute the cheese as I’m not keen on blue cheese. I also used the sprouts in a bubble and squeak and they were delicious. Have posted the recipe up as it’s a Gordon Ramsay one and I cannot stand him!!

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