Indian Spiced Pan-Fried Brussels Sprouts

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Preparation info

  • Serves

    4

    as a side
    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

All brassicas work well with Indian spices, especially mustard seeds and chilli. This makes a good side dish for an Indian meal along with some boiled basmati rice. Or try stuffing it into a pitta bread with a dollop of yoghurt for a quick lunch.

Ingredients

  • 2 tbsp sunflower or coconut oil
  • ½ tsp brown mustard seeds

Method

Heat the oil in a pan, but don’t let it smoke. Reduce to a medium heat and add the mustard seeds, garlic, chillies and curry leaves (if using); there should be a sizzle and a crackle – watch out for splattering hot oil.

Add the sprouts and stir to coat with the spiced oil, then sprinkle over the turmeric, garam masala and salt. Add a