Wednesday, February 16, 2011

Brussels sprouts coconut curry

      The Brussels sprout is a cultivator group of wild cabbage which is small and leafy green buds. Brussels sprouts provide cholesterol-lowering benefits and it contains good fiber-component.

Serves up to 2 people
Preparation time: 30 minutes


10 Brussels  sprouts
1 chopped onion
1 tsp of channa masala powder
1/2 tsp of turmeric
1 tsp of cumin powder
1 small cup of coconut milk
1 tbsp of chopped coriander
1 tbsp of olive oil
salt as required

For grinding:
1 chopped tomato
1 tbsp of chopped ginger
1 clove of garlic 
2 chopped green chillies
1 tbsp of coriander
5 cashew nuts 


1.Heat 1 tsp of oil in the pan, add Brussels sprouts. Sprinkle some salt and saute for 5 minutes and transfer to a plate.
2.Heat oil in the pan, add onion saute for 2-3 minutes. Grind the ingredients together mentioned above in to a paste.
3.Add the ground paste to the pan and keep sauteing for 5 minutes till the moisture evaporates. Add turmeric, channa masala powder, cumin powder and salt to the pan.
4.Now add the Brussels sprouts to the pan and mix well. Add coconut milk and close the lid for 15 minutes.
5.Check if the Brussels sprouts is cooked and add coriander as garnish. Serve with roti/ rice.

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